These leftover turkey hand pies are flaky, golden pastries filled with a creamy, savory turkey and vegetable mixture, perfect for a comforting and portable meal.
Total Time:45 minutes
Yield:6-8 hand pies
Ingredients
2 cups cooked turkey, shredded or chopped
2 sheets puff pastry, thawed
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mixed vegetables (peas, carrots, or corn)
2 tablespoons flour
1 cup chicken or turkey broth
1/2 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme or parsley (optional)
1 egg, beaten (for egg wash)
Instructions
Melt butter in a skillet over medium heat and sauté the chopped onion until soft. Add garlic and cook until fragrant.
Stir in mixed vegetables and cook for a few minutes. Sprinkle in flour and stir to coat.
Gradually add broth and milk, stirring constantly until a smooth, creamy sauce forms.
Add cooked turkey, season with salt, pepper, and herbs, and simmer until thickened. Remove from heat and let cool slightly.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out puff pastry and cut into squares or circles.
Spoon filling onto one side, leaving space at edges. Fold over and seal with a fork.
Brush tops with egg wash and place on baking sheet.
Bake for 20–25 minutes until puffed and golden brown.
Cool slightly before serving.
Notes
Substitute turkey with chicken or ham if desired.
Add shredded cheese for a richer filling.
Include cranberry sauce for a festive twist.
Keep pastry cold before baking for best results.
Reheat in oven or air fryer to maintain crispiness.
