Print

Easy Turkey Hand Pies with Leftover Gravy Recipe

turkey hand pies - featured image
Print Recipe

These crowd-pleasing turkey hand pies are a delicious way to use up leftover turkey and gravy, wrapped in a golden, buttery crust. Perfect for a quick weeknight dinner or a festive gathering.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 cup leftover turkey gravy
  • 1/2 cup frozen peas and carrots, thawed
  • 1/4 cup finely diced onion
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 sheets refrigerated pie crust
  • 1 large egg, beaten
  • 1 tablespoon water
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium skillet over medium heat, melt the butter. Add the diced onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour the leftover gravy into the skillet with the onions and garlic. Turn the heat up to medium-high and let it simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
  4. Remove the skillet from the heat. Stir in the shredded turkey, thawed peas and carrots, dried thyme, salt, and pepper. Mix until well combined. Let the filling cool for 5-10 minutes.
  5. On a lightly floured surface, unroll the pie crust sheets. Roll them gently to about 1/8-inch thickness. Use a 3-inch round cutter to cut out rounds (about 16 total).
  6. Place half of the rounds on the prepared baking sheet. Spoon about 2 tablespoons of the filling onto the center of each round. Place another round on top of the filling.
  7. Press the edges of the top and bottom crusts together with your fingers. Use a fork to crimp the edges all around. Poke 3-4 small vent holes in the top of each pie.
  8. In a small bowl, beat the egg with 1 tablespoon of water. Brush the top of each hand pie with the egg wash. Sprinkle flaky sea salt on top if desired.
  9. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbling slightly through the vent holes.
  10. Let the hand pies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Don’t skip reducing the gravy to prevent soggy pies. Keep everything cold for a flaky crust. Seal edges well to prevent leaking. Let pies cool for 5 minutes before serving to allow filling to set.

Nutrition

Keywords: turkey hand pies, leftover turkey recipe, turkey hand pies, easy hand pies, turkey gravy hand pies

Find it online: https://bitesienna.com/easy-turkey-hand-pies-with-leftover-gravy-recipe/