There’s something magical about hand pies—they’re like little edible hugs, warm and comforting with every bite. My love for Savory Hand Pies with Turkey & Veggies started one rainy Sunday when I stared at leftover turkey from dinner, wondering how to jazz it up. A quick rummage through the fridge revealed puff pastry, some cheese, and a handful of sage leaves. Twenty minutes later, golden-brown pockets of flaky goodness emerged from the oven, filling the kitchen with the most incredible aroma. My family devoured them before they even cooled! That’s the beauty of this recipe—it turns humble leftovers into something special, perfect for cozy nights or even your Thanksgiving spread.
Why You’ll Love These Savory Hand Pies with Turkey & Veggies
Oh my goodness, where do I even begin? These little pockets of joy have become my go-to recipe for so many occasions—and once you try them, you’ll see why!
- Perfect for leftovers: That lonely turkey sitting in your fridge after Thanksgiving? It’s about to become the star of the show! I love how this recipe gives new life to leftovers—just like my favorite turkey noodle soup does.
- Crazy easy to make: With store-bought puff pastry (no shame in that game!), these come together in about 40 minutes start to finish.
- Portable comfort food: Whether it’s Friendsgiving, a fall picnic, or just dinner on the go, these hand pies travel beautifully.
- Endless variations: Swap the Havarti for cheddar, add some caramelized onions, or throw in leftover roasted veggies—they’re delicious every which way!
- That golden, flaky crust: There’s something so satisfying about biting into that buttery, crisp pastry to reveal the savory filling inside.
Trust me, once you smell these baking in your oven, you’ll understand why they’ve become my most requested recipe during the holidays!
Ingredients for Savory Hand Pies with Turkey & Veggies
Gathering ingredients for these hand pies always feels like a little treasure hunt in my kitchen! Here’s what you’ll need to make 10 perfectly flaky pockets of goodness:
- 2 sheets puff pastry – Keep them cold until ready to use for the flakiest results!
- 8 oz Havarti cheese – I use block style and slice it thin, but pre-sliced works great too.
- 10 slices turkey – Leftover roasted turkey is perfect, but deli slices work in a pinch.
- 1 egg – Beaten with a splash of water for that beautiful golden egg wash
- 10 fresh sage leaves – Or about 2 dashes dried sage per pie if fresh isn’t available
For seasoning: Garlic powder, black pepper, garlic salt (trust me – it makes the crust extra delicious!), and parsley. The beauty is you can use as much or as little as you like!
Some days I’ll throw in whatever veggies I have – sautéed mushrooms or spinach work wonders. This recipe plays well with others – like my cheesy ranch potato sausage casserole, it’s all about making the ingredients work for you!
How to Make Savory Hand Pies with Turkey & Veggies
Okay, let’s get to the fun part! Making these hand pies is so simple you’ll wonder why you don’t whip them up every week. The key is working quickly with the pastry (keep it chilled!) and layering those flavors just right. I’ve made this so many times I could do it in my sleep, but I still get excited watching them puff up golden in the oven!
Preparing the Filling
First things first – that delicious savory filling! Don’t overthink this part. I like to lay out all my turkey slices (room temp works best) and give them a little sprinkle of garlic powder and black pepper. Then comes the cheese – I tear or cut the Havarti into pieces that’ll fit nicely on our pastry squares. Here’s my trick: put a slice of cheese under and over the turkey—it creates the most wonderful melty pocket! Fresh sage leaves go on last – I rub them between my fingers first to release those fragrant oils. If using dried sage, just a tiny pinch does the job. The combo reminds me of my garlic butter beef rollups – simple but oh-so-flavorful!
Assembling and Baking the Hand Pies
Now for the magical transformation! Unfold your pastry sheets on a lightly floured surface and cut each into 5 strips vertically, then one cut horizontally – voilà, 10 squares per sheet! Place your filling stack in the center of half the squares, leaving about a half-inch border. Brush the edges with water (this helps seal them), then top with another square. Press the edges together firmly with a fork – you’ll hear that satisfying “crunch” when you’ve got a good seal. Pop them on a parchment-lined baking sheet (trust me, no sticking drama!), brush lightly with egg wash, and make a little “x” on top with a sharp knife – this lets steam escape so they don’t explode (learned that the hard way!). Bake at 425°F for 15-20 minutes until they’re puffed and golden brown. That intoxicating buttery smell means they’re ready!
Tips for Perfect Savory Hand Pies with Turkey & Veggies
After making these hand pies more times than I can count (and learning from all my mistakes!), here are my can’t-live-without tips for pie perfection:
- Cold pastry is happy pastry: Keep those puff pastry sheets chilled until the very last minute. If it gets too warm, it becomes a sticky mess – learned this the hard way after one too many summer kitchen disasters!
- Fillings shouldn’t be juicy: Blot any wet ingredients with paper towels first. Too much moisture = soggy bottom pastry (and nobody wants that!).
- Seal with love: Really press those edges together—I like to do a double crimp with the fork like I do with my perfect scones—to guarantee no cheese escapes during baking.
- Egg wash magic: Don’t skip it! That golden shine makes them look like they came from a fancy bakery.
- Cool completely: I know it’s hard to wait, but letting them rest 5 minutes means molten cheese won’t burn your mouth (again, learned the hard way).
- Freezer friendly: These freeze beautifully before baking. Just add 3-5 extra minutes when baking from frozen.
Follow these tips, and you’ll have pies that are crunchy outside, gooey inside—just like my grandma used to make!
Serving Suggestions for Savory Hand Pies with Turkey & Veggies
Oh, these little beauties shine no matter how you serve them! For a cozy fall meal, I love pairing them with a steaming bowl of butternut squash soup – the sweetness plays so nicely with the savory pies. At Thanksgiving, they make the perfect appetizer alongside my refreshing cucumber tomato salad to balance the richness. For casual gatherings, just pile them on a pretty platter with some grainy mustard for dipping – they disappear faster than you can say “seconds please!”
Storage and Reheating Instructions
Now, I know what you’re thinking—like there’ll be any leftovers of these delicious hand pies! But just in case you’ve miraculously saved a few (or deliberately made extras, because you’re smart like that), here’s how to keep them tasting fresh and flaky:
For leftover pies, let them cool completely, then tuck them into an airtight container in the fridge—they’ll stay happy for 3-4 days. When you’re ready to revive them, pop them in a 350°F oven for 10-12 minutes until heated through. The toaster oven works wonders too! Want to freeze them? Simply place unbaked pies on a baking sheet until frozen solid, then transfer to freezer bags. They’ll keep for 2 months—just bake straight from frozen, adding about 5 extra minutes. That flaky crust and gooey center will taste just-made every time!
Frequently Asked Questions
Can I use a different cheese in these savory hand pies?
Absolutely! While Havarti gives that wonderful meltiness, I’ve swapped in sharp cheddar, Swiss, and even pepper jack when that’s what I’ve had on hand. Basically, any cheese that melts well will work—just steer clear of super crumbly varieties. It’s like when you’re making substitutions for salmon patties—use what you love!
Can I prepare these turkey hand pies ahead of time?
You bet! These are perfect for make-ahead meals. Assemble them completely (just don’t brush with egg wash), then refrigerate for up to 24 hours or freeze for 2 months. When ready, brush with egg wash, make those little “x” cuts, and bake—adding about 5 extra minutes if baking from frozen.
How many hand pies should I serve per person?
For appetizers, plan on 1-2 per person (they disappear faster than you’d think!). As a main dish alongside soup or salad, count on 2-3 pies per adult. They’re quite filling!
Can I add vegetables to these turkey hand pies?
Please do! Chopped sautéed mushrooms, spinach, or roasted veggies like carrots and Brussels sprouts are wonderful additions. Just pat them super dry first—you don’t want extra moisture making the pastry soggy.
What’s the secret to getting that perfect golden crust?
The egg wash is key! Beat one egg with a tablespoon of water until smooth, and brush it lightly but evenly over the pies before baking. Don’t skip those little “x” cuts either—they let steam escape so your crust stays crispy rather than soggy.
Nutritional Information
Oh, I wish I could give you exact numbers for these delicious hand pies! But here’s the thing – nutrition can vary so much depending on your specific ingredients and brands (like how much cheese you sneak in, no judgment here!). While I can tell you they’re packed with protein from the turkey and calcium from the cheese, for precise dietary info, I’d recommend entering your exact ingredients into a nutrition calculator. What matters most is that they’re made with love – and that’s always good for the soul!
Savory Hand Pies with Turkey & Veggies
Equipment
- Baking sheets
- Parchment paper
- Fork
- Basting brush
Ingredients
For the Hand Pies
- 2 sheets puff pastry
- 8 oz Havarti cheese block or sliced
- 10 slices turkey
- 1 egg
- 10 leaves sage or 2 dashes dried sage per pie
- garlic powder
- black pepper
- garlic salt
- parsley
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Cut puff pastry into 5 vertical strips, then cut horizontally once to make 10 squares.
- Place cheese on a pastry square, top with turkey, sprinkle with garlic powder and pepper, add another cheese slice, and sprinkle with sage.
- Cover with another pastry square, press edges together, and seal with a fork.
- Place pies on baking sheets. Brush with egg wash.
- Cut an “x” on top of each pie. Sprinkle with garlic salt and parsley.
- Bake for 15-20 minutes until golden brown. Let cool before serving.