This leftover turkey hand pies recipe is the perfect way to transform Holiday leftovers into a warm, flaky, and irresistible meal or snack.
Last year, I stumbled upon the idea of combining my holiday leftovers into hand pies, and it was a total game-changer.These little pockets are stuffed with everything you love about turkey, mashed potatoes, cranberry sauce, and cheese wrapped in golden puff pastry.
They’ve become a family tradition, and I’m so excited to share this easy recipe with you!
What’s Inside This Recipe?
Ingredients for Leftover Turkey Hand Pies
Making these hand pies is so simple, and you probably already have most of the ingredients in your fridge! Here’s what you’ll need:
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 cup mashed potatoes
- 1 ½ cups shredded Gruyère cheese (about 6 ounces)
- 2 cups shredded turkey
- ½ cup cranberry sauce
- 1 tablespoon minced onion
- Flaky salt (for sprinkling)
You’ll also need a baking sheet, parchment paper, and a pastry brush for this recipe.
How to Make Leftover Turkey Hand Pies
These hand pies come together in just a few easy steps. Let me walk you through it:
Preheat the oven and prepare your baking sheet
Start by preheating your oven to 400°F and positioning a rack in the center. Line a rimmed baking sheet with parchment paper to prevent the pies from sticking.
Cut the puff pastry
Take your thawed puff pastry sheets and cut each one into 4 equal squares, giving you a total of 8 squares.
Brush the edges and add mustard
In a small bowl, beat the egg with 2 tablespoons of cold water to make an egg wash. Using a pastry brush, lightly brush a ½-inch border around the edges of each puff pastry square.
Then, spread a thin layer of Dijon mustard across the center of each square, keeping it inside the egg-washed border.
Add the filling
On one half of each pastry square, layer 2 tablespoons of mashed potatoes, 3 tablespoons of shredded Gruyère, ¼ cup of shredded turkey, and 1 tablespoon of cranberry sauce. Be careful not to overfill the pies!
Fold and seal
Fold the empty half of the pastry square over the filling to create a triangle. Press the edges firmly together to seal, and if you’d like, use the tines of a fork to crimp the edges for an extra decorative touch.
Bake until golden
Arrange the hand pies on your prepared baking sheet. Brush the tops with the remaining egg wash, then sprinkle them with the minced onion and a pinch of flaky salt. Bake for 15 to 18 minutes, or until the pastry is puffed and golden brown.
Cool and serve
Let the hand pies cool on the baking sheet for a few minutes before serving. They’re best enjoyed warm and flaky!
How to Serve Your Leftover Turkey Hand Pies
- These hand pies are perfect as a grab-and-go snack, but they’re also great for a cozy dinner paired with a simple green salad or roasted vegetables.
- For an extra touch, serve them with a side of cranberry dip or turkey gravy for dipping.
Storing and Enjoying Leftovers
- If you have any leftover hand pies, allow them to cool completely before storing.
- Place them in an airtight container and refrigerate for up to 3 days.
- To reheat, pop them in a 350°F oven for about 10 minutes to restore their crispy exterior.
- These can also be frozen for up to 2 months just thaw in the fridge overnight before reheating.
Top Tips for Customizing Your Leftover Turkey Hand Pies
- Switch up the cheese: Try sharp cheddar, fontina, or even a creamy brie for a different flavor profile.
- Add stuffing: Layer a bit of leftover stuffing into the filling for even more Holiday goodness. Just keep the total filling amount the same to avoid overstuffing.
- Try crescent roll dough: If you don’t have puff pastry, crescent roll dough is a great substitute and bakes up beautifully.
- Make it vegetarian: Skip the turkey and load up on roasted vegetables like butternut squash, Brussels sprouts, or sweet potatoes.
Your Questions About Leftover Turkey Hand Pies Answered
Can I use store-bought pie crust instead of puff pastry?
Absolutely! Pie crust will give you a different texture less flaky and more buttery but it works well for this recipe.
What other fillings can I use?
This recipe is super versatile. You can swap the turkey for deli turkey, ham, or even shredded rotisserie chicken. For a vegetarian option, roasted veggies are a great choice.
Can I make these ahead of time?
Yes! You can assemble the hand pies, place them on a baking sheet, and refrigerate them (covered) for up to 24 hours before baking. Brush with egg wash just before they go into the oven.
Can I freeze unbaked hand pies?
You sure can! Assemble the pies and freeze them on a baking sheet until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, pop them straight into the oven and add a couple of extra minutes to the bake time.
Flaky, cozy, and so easy — make these today!
These leftover turkey hand pies are the ultimate solution for using up Holiday leftovers in a fun, creative way. From their flaky, golden crust to the comforting turkey and cranberry filling, every bite is a little taste of the holidays.
I hope you give this recipe a try and love it as much as my family does! If you do, let me know in the comments below or tag me on social media;I’d love to see your creations. And while you’re here, be sure to check out my other leftover recipes for even more inspiration.
Happy cooking!
Leftover Turkey Hand Pies
Ingredients
- 2 sheets frozen puff pastry thawed in the refrigerator
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 cup mashed potatoes
- 1 ½ cups shredded Gruyère cheese about 6 ounces
- 2 cups shredded turkey
- ½ cup cranberry sauce
- 1 tablespoon minced onion
- Flaky salt for sprinkling
Instructions
Preheat the oven and prepare your baking sheet
- Start by preheating your oven to 400°F and positioning a rack in the center. Line a rimmed baking sheet with parchment paper to prevent the pies from sticking.
Cut the puff pastry
- Take your thawed puff pastry sheets and cut each one into 4 equal squares, giving you a total of 8 squares.
Brush the edges and add mustard
- In a small bowl, beat the egg with 2 tablespoons of cold water to make an egg wash. Using a pastry brush, lightly brush a ½-inch border around the edges of each puff pastry square.
- Then, spread a thin layer of Dijon mustard across the center of each square, keeping it inside the egg-washed border.
Add the filling
- On one half of each pastry square, layer 2 tablespoons of mashed potatoes, 3 tablespoons of shredded Gruyère, ¼ cup of shredded turkey, and 1 tablespoon of cranberry sauce. Be careful not to overfill the pies!
Fold and seal
- Fold the empty half of the pastry square over the filling to create a triangle. Press the edges firmly together to seal, and if you’d like, use the tines of a fork to crimp the edges for an extra decorative touch.
Bake until golden
- Arrange the hand pies on your prepared baking sheet. Brush the tops with the remaining egg wash, then sprinkle them with the minced onion and a pinch of flaky salt. Bake for 15 to 18 minutes, or until the pastry is puffed and golden brown.
Cool and serve
- Let the hand pies cool on the baking sheet for a few minutes before serving. They’re best enjoyed warm and flaky!
