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Cozy Thanksgiving Turkey Hand Pies: Easy, Perfect, Homemade Bites

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These cozy Thanksgiving turkey hand pies transform leftover turkey into portable, flaky pockets of savory goodness. Perfect for using up holiday leftovers, they’re quick, easy, and freezer-friendly.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 2 sheets pie crust (store-bought or homemade)
  • ½ cup turkey gravy (plus more for dipping)
  • ½ cup frozen mixed vegetables, thawed
  • ½ cup cooked stuffing (optional but recommended)
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Salt and black pepper to taste
  • Optional: cranberry sauce for dipping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Prepare the filling: In a medium bowl, combine 2 cups shredded or diced cooked turkey, ½ cup thawed frozen mixed vegetables, and ½ cup crumbled cooked stuffing (if using). Add 1 tablespoon each of chopped fresh sage and thyme. Season with a pinch of salt and a generous crack of black pepper. Stir gently to combine.
  3. Add the gravy: Pour ½ cup of turkey gravy over the filling mixture. Stir until everything is evenly coated. The mixture should be moist but not soupy—if too wet, add another tablespoon of stuffing or breadcrumbs; if too dry, add another tablespoon of gravy.
  4. Roll out the pie crust: If using store-bought crust, let it sit at room temperature for about 10 minutes. On a lightly floured surface, roll each sheet to about ⅛-inch thickness.
  5. Cut out circles: Using a 4-inch round cutter (or a clean, empty tuna can), cut out as many circles as you can from each sheet. You should get about 6 circles per sheet. Reroll scraps once if needed.
  6. Fill the pies: Place about 2 tablespoons of filling in the center of each circle. Leave a ½-inch border around the edges.
  7. Seal the edges: Brush a thin line of egg wash around the edge of each circle. Fold the dough over to create a half-moon shape. Press edges together firmly with your fingers, then crimp with a fork or pastry wheel to seal completely.
  8. Cut steam vents: Using a sharp knife, cut 2-3 small slits on the top of each hand pie.
  9. Chill (optional but recommended): Place assembled hand pies on the prepared baking sheet and refrigerate for 15-20 minutes.
  10. Brush with egg wash: Just before baking, brush the tops of the chilled pies with the remaining egg wash.
  11. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crust is deep golden brown and the filling is bubbling through the steam vents. Rotate the sheet halfway through for even browning.
  12. Cool slightly before serving: Let the hand pies rest on the baking sheet for 5-10 minutes before serving.

Notes

The gravy consistency is crucial: it should coat the back of a spoon but still drip off slowly. Don’t overfill the pies to prevent bursting. Chilling the assembled pies before baking helps create flakier layers. Let them rest for 5-10 minutes after baking to avoid burning your tongue.

Nutrition

Keywords: Thanksgiving, turkey, hand pies, leftover turkey, comfort food, fall recipes, portable, freezer-friendly

Find it online: https://forkifyfun.com/cozy-thanksgiving-turkey-hand-pies-easy-perfect-homemade-bites/