The days after Thanksgiving can be quite a show: tons of leftovers (mostly turkey), a lot of dirty dishes and a slight comatose state from all the eating. And, probably, lingering guests or friends you want to catch up with while everyone’s in town. The last thing you want to do is cook again, but what to do with all turkey? If you want to have people over for lunch and serve something cuter than a turkey sandwich, you can make something else that’s impressive while still being convenient (and tasty!).

All the spices in these pies help give the turkey another flavor dimension, because you probably consumed your weight in gravy and don’t want to see that for a while. I highly recommend you serve these with a tangy chutney to make them complete.

You can make them in advance, freeze them, then pop them in the oven or microwave before company arrives. Then you’re golden! You can also use any pie dough recipe of your liking, or use use store-bought dough. It’s all good.

Enjoy!

Thanksgiving Leftovers Recipe: Spiced Turmeric Turkey Hand Pies

Serves 6 to 8

You’ll need:

For the dough:
(optional – you could buy store-bought or use another fave recipe)
– 2 ¾ all purpose flour
– 1 tsp salt
– 1 cup cold shortening
– ½ tsp turmeric
– ¼ tsp black pepper
– 2 eggs, (one is for the egg wash)
– 1 tsp apple cider vinegar
– ½ cup of ice cold water to bring the dough together

For the filling:
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 inch piece of ginger, grated
– 1 cup of turkey or chicken stock
– ¼ cup curry paste
– ¾ cup frozen peas
– ¾ cup frozen carrots (cut)
– 4 to 5 cups of chopped turkey meat, light and dark meat combined (or whatever you have!)
– Olive oil and salt and pepper to taste

For serving:
– Store-bought chutney

Instructions:

For the dough:
1. In a large bowl, combine flour, salt, turmeric and pepper. Mix in the cold shortening with a pastry cutter or a couple of forks until it looks like coarse sand.
2. In another bowl, combine the cold water, vinegar and one egg, then add slowly to the dry mix until it comes together. Add it slowly so you don’t end up with a wet mix. Wrap with cling wrap and chill for an hour in the fridge.

For the filling:
1. Heat a large frying pan over medium-low heat, then add olive oil. Cook onion until it begins to soften, a few minutes. Add ginger and garlic, then sauté for a couple more minutes. Add stock and curry paste, stir to combine.
2. Add frozen peas and carrots and cook until tender. Add the turkey, season with salt and pepper. If the filling is too thick, add an extra splash of stock. Remove from heat and set aside.

To assemble:
1. Preheat the oven to 425F and prepare a baking sheet with parchment paper
2. Flour a surface to work the dough, and roll the dough to about ¼ thickness. Trace a 4ish inch diameter circle on the dough (make as many circles as you can in the rolled dough). Scoop two tablespoons (or less) of the filling on one side of the dough, making sure to leave clean edges so you can seal it. Seal the hand pies by folding them, then crimp with a fork. Cut a few slashes on top of the hand pie for steam to escape. Brush with egg, and sprinkle some salt. Repeat process for the rest of the dough and filling.
3. Bake for 20 to 25 min, or until pies are golden and dough looks flaky and puffy. Serve with chutney.

Happy Thanksgiving!

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