Yield: 12 pies

Leftover Turkey Hand Pies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This Turkey Hand Pies recipe is a tasty and creative idea for using leftover turkey! Grab some puff pastry and make these savory hand pies to enjoy over the holiday weekend.


  • 2 Tablespoons unsalted butter
  • ⅓ cup diced celery (about 1 medium rib)
  • ⅓ cup diced carrot (about 1 medium carrot)
  • ⅓ cup diced yellow onion (about ½ of a small onion)
  • 2 cloves of garlic, minced
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • ¾ cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup frozen peas
  • 2 ½ cups turkey, cooked and diced
  • 2 boxes (17.6 oz easch) puff pastry
  • 1 large egg
  • 1 Tablespoon water
  • Fresh thyme and parsley for garnish


    1. Preheat oven to 375℉.  Line a large baking sheet with parchment paper and set aside.
    2. In a medium saucepan, melt butter. Add onion, celery and carrots and saute over medium heat until softened.
    3. Add garlic and saute until fragrant, about 1 minute.
    4. Stir in flour. Add chicken broth, milk, thyme, salt and pepper and stir to combine. Bring to a boil and then heat until thickened, stirring constantly (about 2 minutes).
    5. Stir in frozen peas and turkey. Set aside.
    6. Combine egg and water in a small bowl. Set aside.
    7. Unroll 1 sheet of thawed puff pastry and cut into 6 equal rectangles.
    8. Place the rectangles on the lined baking sheet, about 2 inches apart.
    9. Spoon about 2 Tablespoons of filling into the centers of the rectangles.
    10. Brush the outer edges of the rectangle with egg wash.
    11. Unroll the second sheet of puff pastry, cutting into 6 equal rectangles and using one piece to cover the filling.
    12. Press the 4 edges together with the tines of a fork. Cut slits for venting and brush the tops with the egg wash. Repeat with second box of pastry.
    13. Bake for 30-35 minutes.
    14. Garnish with parsley or fresh thyme. Serve with turkey gravy if desired.


  • Keep the 2nd sheet of puff pastry dough in the packaging until you are ready to cut it into the 6 rectangles. This will prevent the dough from drying out while you are doing the other steps.
  • These are best eaten the day they are made. Can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, preheat oven to 325℉. Place hand pie on a baking tray and bake for 12-15 minutes, covering with foil if it begins to get too brown.
  • Freeze leftover hand pies in airtight container for up to 2 months.

Nutrition Information:



Serving Size:

1 hand pie

Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 282mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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