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Easy Flaky Turkey Hand Pies with Leftover Gravy Recipe

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These flaky turkey hand pies with leftover gravy are the perfect way to transform holiday leftovers into a comforting, handheld meal. With a buttery, golden crust and a savory turkey and gravy filling, they’re quick, easy, and endlessly customizable.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced (dark meat works best for moisture)
  • 1 cup leftover gravy (turkey or chicken gravy, homemade or store-bought)
  • 1/2 cup frozen peas and carrots, thawed
  • 1/4 cup finely diced onion
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and black pepper to taste
  • 1 tablespoon butter (for sautéing the onion)
  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed (or 2 sheets homemade pie dough)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a medium skillet over medium heat, melt the butter. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Remove from heat.
  3. Combine the filling ingredients: In a mixing bowl, combine the shredded turkey, sautéed onion, peas and carrots, fresh thyme, and leftover gravy. Stir gently until everything is well coated. The mixture should be moist but not soupy—if it looks too wet, add a tablespoon of breadcrumbs or crushed crackers to absorb excess liquid. Season with salt and pepper to taste.
  4. Prepare the pastry: On a lightly floured surface, unfold the puff pastry sheets. Gently roll each sheet to smooth out the creases. Cut each sheet into 4 equal squares (you’ll have 8 squares total).
  5. Assemble the hand pies: Spoon about 1/4 cup of the turkey mixture onto the center of each pastry square. Leave a 1/2-inch border around the edges.
  6. Seal the pies: Brush the edges of each square with the beaten egg wash. Fold the pastry over to form a triangle or rectangle. Press the edges firmly with a fork to seal. Cut 2-3 small slits on top of each pie for steam to escape.
  7. Apply the final egg wash: Brush the tops of each hand pie with the remaining egg wash. Sprinkle with flaky sea salt if using.
  8. Bake: Place the hand pies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown. Let them cool on the baking sheet for 5 minutes before serving.

Notes

Cold pastry is your friend—if puff pastry gets too warm while assembling, refrigerate the baking sheet for 10 minutes before baking. Don’t skip the steam vents to prevent pies from bursting. For a lighter version, use whole wheat pie crust or phyllo dough brushed with olive oil. To prevent soggy bottoms, ensure filling isn’t too wet and bake on a preheated baking sheet.

Nutrition

Keywords: turkey hand pies, leftover turkey recipe, turkey hand pies with gravy, flaky turkey hand pies, Thanksgiving leftovers, easy hand pies

Find it online: https://cookluma.com/easy-flaky-turkey-hand-pies-with-leftover-gravy-recipe/