Best Turkey And Vegetable Hand Pies Recipes

TURKEY AND VEGETABLE HAND PIES

Steps:

• In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
• Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

TURKEY HAND PIES

Steps:

• Heat oil in a dutch oven (or heavy bottomed stock pot) over medium heat. Once hot, add onion, celery and carrots and cook until softened, about 10 minutes. Add garlic, and cook for 1 minute. Add wine and cook until it has reduced down almost completely.
• Add the salt, pepper, thyme, butter and flour. Cook while stirring, until the butter has fully melted. Slowly whisk in the stock, about ½ cup at a time, until it is all combined. Bring the gravy to a boil, and then reduce the heat to let it simmer.
• Add in the leftover turkey and veggies (if using frozen peas, wait to add them at the end) and simmer, stirring occasionally, for 20 minutes.
• Shut off the heat, add in parsley and season to taste. Let cool completely before placing in pie.
• Roll out 1 disk of pie dough as thin as possible. Stamp out at least 8 4.5" circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 2 more circles. Repeat this process with the other dough disk to yield roughly 20 dough circles.
• Brush water around the edges of 1 circle of pie dough. Place ¼ cup of turkey filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

TURKEY-VEGETABLE POT PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
• In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
• Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
• Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

TURKEY-AND-VEGETABLE PIE

Steps:

• Heat butter in large skillet or Dutch oven.
• Add onions and celery; cook, covered 10 minutes, remove from heat.
• Stir in flour, salt, pepper and thyme until well combined.
• Gradually add broth and milk.
• Add corn or peas, turkey and potato.
• Bring to boiling, stirring constantly.
• reduce heat, simmer, stirring occasionally, 10 minutes.
• Turn into a 2-quart shallow baking dish.
• Preheat oven to 400°F.
• Make pastry.
• Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
• Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
• Make several slits in top for steam vents.
• Beat egg yolk with water; brush over pastry.
• Bake 30 minutes or until crust is deep golden.
• NOTE: Use leftover turkey from roast turkey.