Indulge in the tantalizing flavors of Turkey and Vegetable Hand Pies, a delightful culinary creation that combines the savory goodness of roasted turkey and a medley of fresh vegetables, all enveloped in a golden-brown, flaky crust. These handheld pockets of perfection are not only visually appealing but also packed with a symphony of textures and flavors that will tantalize your taste buds. With their convenient size and portability, Turkey and Vegetable Hand Pies make an excellent option for lunch, dinner, or even as an appetizer. This comprehensive guide provides two delectable recipes for Turkey and Vegetable Hand Pies: a classic version showcasing the harmonious blend of turkey, vegetables, and herbs, and a vegetarian variation featuring a rich and flavorful combination of roasted vegetables. Both recipes offer step-by-step instructions, ensuring that even novice bakers can achieve crispy, golden-brown hand pies that are sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TURKEY AND VEGETABLE HAND PIES
Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe is from Heidi Park, of New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h20m
Yield Makes 4
Number Of Ingredients 12
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.
THANKSGIVING LEFTOVERS HAND PIES
Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are a welcome twist on the usual day-after sandwiches. Serve with cranberry sauce and gravy for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 12 hand pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
- Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
- Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
- Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.
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.
Tips:
- Prepare the vegetables in advance: Chop the vegetables and keep them in the refrigerator until ready to use. This will save time when assembling the hand pies.
- Use a sharp knife to cut the dough: This will help prevent the dough from tearing.
- Be careful not to overfill the hand pies: Too much filling will make them difficult to seal and may cause them to burst during baking.
- Bake the hand pies until they are golden brown: This will ensure that they are cooked through.
- Serve the hand pies warm with your favorite dipping sauce: Ranch dressing, ketchup, or honey mustard are all great options.
Conclusion:
Turkey and vegetable hand pies are a delicious and easy-to-make snack or meal. They are perfect for parties, potlucks, or a quick weeknight dinner. With a few simple tips, you can make sure your hand pies turn out perfect every time. So next time you are looking for a tasty and satisfying treat, give turkey and vegetable hand pies a try!
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