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Turkey & Potato Hand Pies

Turkey, potatoes, and gravy all in one puff pastry pocket! These are perfect for Friendsgiving or a classic holiday gathering when you don’t want to cook a whole turkey.
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Prep Time:15 minutes
Cook Time:50 minutes
Assembly:15 minutes
Total Time:1 hour 20 minutes
Course: Appetizer, Bread & Baked, Main Course, Meat & Seafood
Cuisine: American
Keyword: Fall, Thanksgiving, Turkey
Servings: 16 pies

Ingredients

Turkey & Potato Hand Pies

  • 1 pound ground turkey
  • ½ small onion, diced
  • 1 small fennel bulb sliced
  • 1 Yukon gold potato, diced
  • 4 tbsp butter, separated
  • 2 tbsp flour
  • 1 1/2 tsp poultry seasoning
  • 1 cup turkey or chicken broth
  • Pinch of salt
  • Dash of pepper
  • 4 sheets puff-pastry, thawed
  • Egg wash, 1 egg beaten with a splash of water

Gravy

  • 3 tbsp butter
  • 2 tbsp flour
  • 1 ½ cup turkey or chicken broth
  • ½ tsp poultry seasoning
  • 1 tbsp cream
  • Salt & pepper to taste

Instructions

  • Heat 1 tbsp of butter in a pan. Add onions & potatoes and cook over medium heat for 5 min. Add fennel, season with salt & pepper, & cook for 10-15 min or until veggies soften. Remove from pan.
  • Add fennel, season with salt and pepper, and cook for 10-15 min or until the veggies soften. Remove from the pan.
  • Add turkey to the pan and cook on medium heat until no longer pink, about 5-7 min.
  • Mix in the veggies, seasoning, and cook the turkey fully, about 7-8 more minutes.
  • Make a well in the center of the pan and add 3 tbsp of butter.
  • Mix 2 tbsp flour with the butter, then mix with turkey and vegetables and cook for 1 minute.
  • Mix in the broth to make a gravy to coat the turkey and veggies (it won’t be saucy). Once the mixture is thick, remove the pan from the heat.
  • Heat the oven to 400°F.
  • Roll each pastry sheet to 10x12 inches. Then cut each sheet into 8 rectangles (3x5 inch).
  • Fill half of the rectangles with 3 tbsp of the turkey and vegetable mixture.
  • Use the unfilled rectangles to cover the filled ones, then seal the edges of each pie with a fork. Cut a slit into the top of each pie, making a vent so that steam can escape while the pies bake.
  • Brush each pie with egg wash. (Note: If you're planning on freezing some pies and not eating them all right away, skip the egg wash and place the assembled pies into a freezer-safe bag or container in the freezer).
  • Bake for 14 to 16 min.
  • Make gravy dip by melting butter in pan & adding flour. Cook 1 min & add broth. Cook until thickened. Stir in seasoning & cream. Dunk pies in gravy & enjoy!

Notes

Freezer instructions: fill and assemble the pies but don't egg wash them. Wrap each individual pie in plastic wrap and place them in a freezer safe bag or container in the freezer. When you're ready to eat them, remove them from the fridge, egg wash them, and bake them for 20-25 min at 400°F.