Turkey Pie Best Recipes

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TURKEY AND VEGETABLE HAND PIES

2022-04-14



Turkey and Vegetable Hand Pies image

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

Ingredients:

  • 1 2/3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 8 tablespoons (1 stick) butter, chilled, cut into chunks
  • 2 teaspoons baking powder
  • Coarse salt and ground pepper
  • 1/4 to 1/2 cup ice water
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 carrot, halved lengthwise and thinly sliced crosswise
  • 1 pound ground turkey (93 percent lean, dark meat)
  • 1 box (9 ounces) frozen French-cut green beans, thawed, squeezed dry, and coarsely chopped
  • 1/4 cup heavy cream

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.

Top Asked Questions

  1. How do you make a Turkey and potato pie?
    Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into 1 unbaked pie shell. Cover with remaining crust.
  2. What goes well with Turkey in a pot pie?
    Cooked turkey, celery, carrots, onions, and potatoes in a creamy homemade sauce are baked in flaky pastry in this classic pot pie recipe. Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie.
  3. How many people will a Turkey Pie feed?
    This pie tastes yummy, and will feed up to eight hungry people. A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas.
  4. How do you make a Turkey and peas casserole?
    Add flour, salt, thyme, pepper and savory; cook, stirring, for 1 minute. Slowly pour in stock, stirring and scraping up browned bits; bring to boil. Reduce heat and simmer for 10 minutes. Stir in turkey and peas. Pour into 6- to 8-cup (1.5 to 2 L) casserole dish. On lightly floured surface, roll out pastry to fit top of casserole dish.

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