Turkey Hand Pies
These flaky hand pies are a great way to use up leftover holiday turkey, but this recipe works just as well with shredded cooked chicken.
Nutrition
Calories: 350 kcalCarbohydrates: 25 gProtein: 16 gFat: 21 gSaturated Fat: 9 gCholesterol: 85 mgSodium: 670 mgFiber: 1 g
Ingredients
- 3/4 cup shredded cooked turkey
- 1/2 cup frozen spinach thawed and squeezed dry
- 1/2 cup shredded Gruyere or Swiss cheese
- 1/2 cup condensed cream of mushroom soup
- 1 tsp. Dijon mustard
- Pinch dried thyme
- Salt and pepper
- 1 refrigerated pie crust
- 1 large egg beaten
Instructions
- 1. Heat oven to 400 degrees. Mix together all ingredients except pie crust and egg in a medium bowl and season with salt and pepper to taste.
- 2. Cut pie crust into quarters and transfer to a parchment-lined baking sheet. Divide mixture over one side of each quarter, leaving a 1/2" border. Brush edges of crust with egg, fold in half, and press edges together with a fork to seal. Cut three small slits in the top of each hand pie and brush evenly with more egg.
- 3. Bake until hand pies are golden brown, 20 to 25 minutes. Let cool slightly before serving.
- Source: Hannaford fresh Magazine, October - November 2018