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Easy Turkey Pumpkin Hand Pies: Best Leftover Recipe

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Transform your Thanksgiving leftovers into these flaky, savory hand pies filled with turkey, pumpkin, and warm herbs. Ready in under an hour, they’re kid-approved, freezer-friendly, and the perfect way to use up leftover turkey without boredom.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup leftover turkey gravy (or substitute with 1/4 cup chicken broth mixed with 1 tablespoon butter)
  • 1/2 cup finely diced onion (about half a medium onion)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried sage (rubbed sage is ideal)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or butter (for sautéing)
  • 2 sheets refrigerated pie crust (or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (to thin the egg wash)
  • 1/4 cup shredded cheddar cheese (optional)
  • 2 tablespoons chopped fresh parsley (optional)
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. Make the filling: Heat 1 tablespoon of olive oil or butter in a small skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  3. In a medium bowl, mix together the cooked onion and garlic, shredded turkey, pumpkin puree, gravy (or broth mixture), sage, thyme, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. If the filling seems too wet, add a tablespoon of breadcrumbs or flour to thicken it.
  4. Prepare your crust: If using store-bought pie crust, let it sit at room temperature for about 15 minutes. Lightly flour your work surface and roll each sheet out to about 1/8-inch thickness.
  5. Cut your rounds: Using a 2 1/2 to 3-inch round cutter, cut out circles from the pie crust. You should get about 8-10 rounds per sheet. Gather scraps, press together, and re-roll to cut more. Aim for about 18-20 rounds total.
  6. Fill the hand pies: Place about 1 to 1 1/2 tablespoons of filling in the center of half of the rounds. Leave about a 1/2-inch border around the edges.
  7. Seal the pies: Brush the edges of each filled round with a little water or beaten egg. Top with another round of dough and press the edges together firmly. Use a fork to crimp the edges all the way around to seal.
  8. Vent the pies: Using a sharp knife, cut 2-3 small slits in the top of each hand pie to let steam escape.
  9. Apply the egg wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Brush the tops of each hand pie with the egg wash.
  10. Bake: Place the hand pies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling slightly through the vents.
  11. Cool slightly before serving: Let the hand pies rest on the baking sheet for 5 minutes before transferring to a wire rack. The filling is very hot, so allow them to cool a few minutes before eating.

Notes

For best results, chill the assembled hand pies in the fridge for 10-15 minutes before baking to ensure flakier crust. If the filling seems too wet, add a tablespoon of flour or breadcrumbs. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

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Find it online: https://ovenmila.com/easy-turkey-pumpkin-hand-pies-best-leftover-recipe/