Turkey Pot Pie Hand Pies
Flaky puff-pastry hand pies filled with tender turkey, peas, carrots, and savory gravy make a comforting, portable take on classic pot pie.
Prep: 25 min · Cook: 25 min · Yield: 6 · Method: Oven
Ingredients
- 2 cups cooked turkey
- 1 cup frozen peas and carrots
- 0.75 cup turkey gravy
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 2 sheets puff pastry sheets
- 1 large egg
- 1 tablespoon water
Cooking instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper. (about 5 min) — 400°F
- In a bowl, mix the cooked turkey, peas and carrots, gravy, thyme, and black pepper until evenly combined. If the mixture is chilled, warm it briefly in the microwave or a saucepan until just lukewarm, then let it cool slightly so it does not soften the pastry. (about 5 min)
- Unfold the puff pastry sheets on a lightly floured surface. Cut six 5-inch rounds from the pastry, rerolling scraps as needed. Place the rounds on the prepared baking sheet. (about 5 min)
- Spoon about 1/2 cup filling onto one half of each round, leaving a 1/2-inch border. Fold the pastry over the filling and press the edges together. Crimp with a fork, then cut two small vents in the top of each hand pie. (about 7 min)
- Beat the egg with the water and brush it over the pastry. Bake until puffed and golden brown, 20 to 25 minutes. Cool for 5 minutes before serving; ensure the filling reaches 165°F if reheating or using freshly cooked turkey. (about 25 min) — 400°F