Wednesday, October 26, 2011

Hand Pies

I got a new magazine for free from reading another one-Southern Living. And what I got was the all recipe book of favorite fall recipes. I was so excited! This was the first recipe I decided to make. And not going to lie, I got lazy. This recipe is for 18 appetizer like hand pies. I really only made two large "pot pie" like items. But the potatoes really added to them (I make killer mashed potatoes) along with the gravy. So instead of being a little creamy pot pie, its a pot pie with mashed potatoes served with gravy on the side. So awesome (3.5/5)!

Photo Courtesy of Southern Living
Hand Pies-Adapted from Southern Living
Total Time: 1 hour
Makes 24 appetizers or 2 large pot pies
  • 1 cup finely chopped roasted turkey
  • 3/4 cup mashed potatoes
  • 4 ounces cream cheese, softened
  • 1/2 cup cut green beans, cooked
  • 1 carrot, grated
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 1 package refrigerated pie crusts
  • 1 large egg, beaten
  • Poppy seeds (optional)
  • Turkey gravy, warmed
  • Stir together first 6 ingredients. Season with desired amount of salt and pepper.
  • Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
  • Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
  • Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
  • Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.
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