Looking for an easy leftover turkey idea? These savoury hand pies (or ‘savory’ hand pies in other parts of the world) are filled with turkey, sweet cranberry sauce, dressing, carrot and creamy cheese. Every bite is satisfying and delicious! Dunk in some gravy for an extra special treat!
I have a slight obsession with hand pies.
The flavour? Well, yes; though that’s not quite it.
The name? Most definitely.
Besides the deliciousness that is a hand pie, I actually love the name.
It conjures up all sorts of warm and fuzzy vibes.
I’m an odd one, right?
And who doesn’t love a little portable personal-sized savoury pie (or pasty)?
Plus, if you have leftover turkey or chicken on hand from Sunday supper or a special meal, these take minutes to whip up. They’re delicious on their own or with a simple side salad to round things out.
What are Hand Pies?
Hand pies are essentially filling that’s encased in some sort of pastry. They can be found sweet or savoury, baked or fried.
For convenience, I made these hand pies with puff pastry so they come together super quickly.
How to Make Hand Pies
Full details are in the recipe card below, but here are the basics:
- Combine leftover turkey with other filling ingredients (cheese, dressing, cranberry sauce, parsley and carrot).
- Invert a bowl (about 5 inches in diameter) over each sheet of puff pastry to make an outline of circles (or you could simply measure). Four 5-inch circles are pretty much the largest you’re going to get with a standard roll of puff pastry.
- Cut out circles and lay on a parchment paper lined baking sheet. Don’t worry if they aren’t cut out perfectly. When they go together (and are baked) you don’t even notice any jagged edges.
- Whisk egg and brush around exterior of puff pastry circle.
- Place filling in the centre of the puff pastry circle.
- Fold over to form a half moon shape. Press down gently with your fingers to seal. I like to then gently press the top of the pastry to kinda distribute the filling that’s inside.
- Use a fork to create a crimp in the edge & brush whisked egg over each hand pie.
- Sprinkle with sesame seeds and cut three slits in the top (to allow air to escape while it bakes). Pop the tray into the fridge for about 10 minutes to allow the puff pastry to chill a little bit.
- Bake and enjoy!
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How Long Do They Last
That really depends on how fresh your leftovers are.
If your leftover turkey or chicken is freshly made that day when you make these savoury hand pies, you could store them in a container in the fridge and enjoy within 3 to 4 days.
How to Reheat
Place the hand pies on a sheet pan in a 375 degree Fahrenheit oven for about 12 to 15 minutes or until heated through.
Can I Freeze These Puff Pastry Hand Pies?
I wouldn’t recommend freezing these. Per the box of puff pastry instructions, thawed puff pastry shouldn’t be re-frozen.
Plus, these are too delicious not to enjoy when they’re freshly made!
- Gravy (of course). #1 for me 😉
- Cranberry sauce
- Dijon mustard
- You can enjoy these savoury hand pies as is or with a simple side salad
More Tips & Variations
Ensure your filling is cool. This will make for a nice-n-crispy puff pastry.
Speaking of puff pastry, keep your puff pastry cold until you are ready to use it. Warm puff pastry meals soggy crust.
You will have some leftover puff pastry. Don’t discard it! Use it to cut out designs to be used on something else, like a pie.
Store-bought puff pastry was used as a time saver. Want to make your own? Kathy from Beyond The Chicken Coop has a great recipe for easy puff pastry.
Sesame seeds were used as a garnish (as well as for aesthetics and a little texture). Poppy seeds would also work. Freshly grated Parmesan cheese would be lovely too.
Not into parsley or don’t have on hand? Try minced chives instead.
Any leftover filling? Fry it up in a pan until crispy and serve with a poached or fried egg for an easy peasy lunch!
More Leftover Turkey Ideas
Hope you love these puff pastry hand pies as much as we do!
If you make these meat hand pies, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Savoury Hand Pies (use leftover turkey or chicken)
- 450 grams butter puff pastry (about 2 rolls or 1 pound)
- 1 small egg
- ¾ cup cooked leftover turkey or chicken , chopped (meat only)
- 5 tablespoons boursin cheese (half a package or about 75 grams or ⅓ cup (I used 'shallot and chive' flavour))
- ½ cup cranberry sauce
- ½ cup dressing/stuffing
- 3 tablespoons freshly chopped parsley
- 1 carrot , peeled and grated
- 1 to 2 teaspoons sesame seeds or poppy seeds
- Gravy (to serve with)
- Place puff pastry on a baking sheet and cut 4 (5-inch) rounds out of each sheet of puff pastry. I had a 5-inch bowl and inverted over top, pressed down to create the line and then cut.Line a baking sheet with parchment paper and preheat oven to 375 degrees Fahrenheit. Place rounds of puff pastry on there (you may need to use two baking sheets).
- Mix together cooked turkey with remaining ingredients (except egg).
- Whisk egg and brush around the circumference (outer edge of each puff pastry circle).
- Distribute the filling in the centre of each puff pastry circle (don't fill to the edge; leave some space). You want enough filling in there, but not too much that you can't close/seal over.Note: If you have any leftover filling after filling your hand pies, fry up and enjoy with an egg. So yummy!
- Fold over puff pastry, pressing the outer edges with a fork to seal. You can gently press on top to spread out the filling inside.
- Cut 3 slits in top of each puff pastry circle and brush with egg wash. Sprinkle with sesame seeds. I like to place in the fridge for 10 minutes so the puff pastry and get a little cold again.
- Bake for about 22 to 24 minutes or until golden brown, crispy and heated through. Allow to cool a few minutes before digging in. Serve with gravy (if desired). Enjoy!
- Ensure your filling is cool. This will make for a nice-n-crispy puff pastry.
- Speaking of puff pastry, keep your puff pastry cold until you are ready to use it. Warm puff pastry means soggy crust.
- You will have some leftover puff pastry. Don’t discard it! Use it to cut out designs to be used on something else, like a pie.
- Sesame seeds were used as a garnish (as well as for aesthetics and a little texture). Poppy seeds would also work. Freshly grated Parmesan cheese would be lovely too.
- Not into parsley or don’t have on hand? Try minced chives instead.
- Any leftover filling? Fry it up in a pan until crispy and serve with a poached or fried egg for an easy peasy lunch!
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.