Turkey Dinner Hand Pies
Trail Snacks With Lentine Alexis
Looking for something to do with those holiday leftovers, or maybe you’re still finagling Friendsgivings? I’ve got just the recipe for you: Turkey Dinner Hand Pies! These fun, festive, and far-easier-than-they-look little treats are savory pies that you eat with your hands! You can use store-bought or homemade pie dough, and whatever tasty tidbits you have leftover from your Turkey Day feast. We know that all of those favorite holiday foods taste great when served up together on a plate; imagine just how incredible they’ll be sealed up in a buttery crust on your next hike, mountain bike ride or ski tour.
Turkey Dinner Hand Pies
- 2-9” store-bought pie crusts, rollable (not preshaped) OR 1 batch homemade pie crust (below)
- 2-3 cups of holiday dinner leftovers such as: mashed potatoes, roasted sweet potatoes, turkey, Brussel sprouts, green beans, stuffing, gravy, cranberry sauce…truly, whatever you have!
- 1 large egg (for brushing)
- a small bowl of cool water
- rolling pin
- 3″ pastry cutter (or wide-mouthed drinking glass)
- 1 large sheet pan
- parchment paper
- fork + basting brush
Ingredients For Homemade Pie Crust
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cane sugar
- 1 cup (2 stick) frozen unsalted butter, cut into 1/2-inch cubes
- 2 Tbsp apple cider vinegar
- 10 tablespoons ice water
to make the pie crust
- In the bowl of a food processor fitted with a plastic blade attachment or in a large bowl with a pastry blender: combine the flours, salt, and sugar.
- Add butter and pulse together until coarse meal forms or press and slice in the butter with the pastry blender until the butter chunks are no larger than peas.
- Next, with the motor running add the cider vinegar and the ice water one tablespoon at a time until a shaggy dough forms. If you’re not using a food processor, you can do this with your hands, kneading and incorporating the water until you have a dough. It’s ok for it to be a bit shaggy, but you don’t want any dry or loose patches, so continue kneading the dough until those patches are incorporated.
- Turn the dough out onto a floured work surface and gather it into a ball, then flatten it into a disc (this will help with rolling out later!) Wrap the disc in plastic and refrigerate for 30 minutes or overnight. (You can also make the dough several days ahead and freeze it until the day you intend to make your hand pies, place it in the fridge to let it thaw!)
- When you’re ready to make the hand pies, pull the dough from the fridge and allow to set on the countertop for 15 minutes in a cool place, then roll it out and make those little pies!
to make the hand pies
- Line a sheet pan with parchment paper. Flour a work surface + roll out your homemade or store-bough dough to a thickness of about ¼ inch using your rolling pin. Turn the dough to make it even all around as you roll, and re-flour the surface if need be to prevent the dough from sticking. You want it to be nice and thin, but not so thin that it threatens to fall apart. Cut out 16 circles using the round cutter or a water glass, flouring the edge of the glass if it starts to stick to the dough. Place the circles on the prepared sheet pan + pop the dough circles in the fridge or freezer while you prepare your fillings. If you have
- Whisk the large egg so it’s ready to brush the tops of your pies and assemble your equipment. Then, assemble your leftovers. You’ll want the contents of your hand pies to be bite-sized, so chop up turkey, or large pieces of roasted veggies so they’re easy to seal inside your pie. Now, you’re ready to shape your pies!
- Pull your dough from the fridge or freezer. Take half of the dough circles and place 2 Tbsp of the chopped leftovers in the dead center of each. Next, dip your finger in the cold water and run it around the edge of each of the filled dough circles – this will help the pies to seal. Then, take one of the remaining dough circles and place it on top, pressing gently down with your palm to conceal the fillings. Repeat with all of the hand pies.
- Now, it’s time to seal your hand pies. Use the fork to press down along the circumference of each of the pockets sealing it up. Poke three little rows of holes in the top of each pie to let it vent. Repeat with all of the pockets, then place the sheet pan of sealed hand pies back in the fridge or freezer to chill while the oven warms.
- Preheat the oven to 400°F degrees. When it reaches temp, pull your hand pies from the fridge and brush each with the whisked egg wash using the basting brush, and put the entire sheet pan in the oven.
- Bake the hand pies until fragrant and golden on the tops, roughly 12-15 minutes. Cool slightly and enjoy immediately or, cool completely and store in an airtight container at room temperature until you’re ready to share them. Pies will stay flaky for 1-2 days after baking.
Lentine Alexis is a former professional endurance athlete & classically trained chef. The former Culinary Director at Skratch Labs, she uses a real-food philosophy to create recipes for athletes and everyone looking to eat well and adventure better. Find more recipes and info on her upcoming cookbook for athletes at lentinealexis.com, or follow her @lentinealexis.