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Leftover Turkey Hand Pies

This Turkey Hand Pies recipe is a tasty and creative idea for using leftover turkey! Grab some puff pastry and make these savory hand pies to enjoy over the holiday weekend.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 pies
Calories: 157 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tablespoons unsalted butter
  • ⅓ cup diced celery about 1 medium rib
  • ⅓ cup diced carrot about 1 medium carrot
  • ⅓ cup diced yellow onion about ½ of a small onion
  • 2 cloves of garlic minced
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • ¾ cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup frozen peas
  • 2 ½ cups turkey cooked and diced
  • 2 boxes puff pastry 17.6 oz each
  • 1 large egg
  • 1 Tablespoon water
  • Fresh thyme and parsley for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375℉.  Line a large baking sheet with parchment paper and set aside.
  2. In a medium saucepan, melt butter. Add onion, celery and carrots and saute over medium heat until softened.
  3. Add garlic and saute until fragrant, about 1 minute.
  4. Stir in flour. Add chicken broth, milk, thyme, salt and pepper and stir to combine. Bring to a boil and then heat until thickened, stirring constantly (about 2 minutes).
  5. Stir in frozen peas and turkey. Set aside.
  6. Combine egg and water in a small bowl. Set aside.
  7. Unroll 1 sheet of thawed puff pastry and cut into 6 equal rectangles.
  8. Place the rectangles on the lined baking sheet, about 2 inches apart.
  9. Spoon about 2 Tablespoons of filling into the centers of the rectangles.
  10. Brush the outer edges of the rectangle with egg wash.
  11. Unroll the second sheet of puff pastry, cutting into 6 equal rectangles and using one piece to cover the filling.
  12. Press the 4 edges together with the tines of a fork. Cut slits for venting and brush the tops with the egg wash. Repeat with second box of pastry.
  13. Bake for 30-35 minutes.
  14. Garnish with parsley or fresh thyme. Serve with turkey gravy if desired.

Notes

  • Keep the 2nd sheet of puff pastry dough in the packaging until you are ready to cut it into the 6 rectangles. This will prevent the dough from drying out while you are doing the other steps.
  • These are best eaten the day they are made. Can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, preheat oven to 325℉. Place hand pie on a baking tray and bake for 12-15 minutes, covering with foil if it begins to get too brown.
  • Freeze leftover hand pies in airtight container for up to 2 months.

Nutrition Information

Serving 1hand pie Calories 157kcal (8%) Carbohydrates 11g (4%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Cholesterol 60mg (20%) Sodium 282mg (12%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 12pies

Amount Per Serving

Calories 157

% Daily Value*

Serving 1hand pie
Calories 157kcal 8%
Carbohydrates 11g 4%
Protein 11g 22%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Cholesterol 60mg 20%
Sodium 282mg 12%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.