Turkey Hand Pies, Gluten Free

Long after the cranberry sauce and stuffing are gone and after there isn’t even a crumb of holiday pie left, the never-ending turkey leftovers get nudged to the back of the refrigerator never to be seen again. Where a week ago the bird was front and center in the festive meal planning, it is now just an after-thought wrapped in a zip-lock. But before you totally give up on the leftover turkey morsels, think about making turkey hand pies. You’ll never look at almost useless leftovers quite the same way again.

If you already have the dough on hand, the chore is simple and quick. But even if you have to make the dough – it won’t be a big chore. I made quick work of the dough using Keller’s Cup 4 Cup GF flour but you can also make this 3-2-1 pie dough here.

Hand pies are perfect for a cozy little supper, a picnic or a travel lunch. And if you have guests who are leaving for a road trip – what a nice way to send them off – with a warm memory of the holiday all wrapped up in a delicious little pastry.


Turkey Hand Pies, Gluten Free
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The hand pie dough is actually a rugelach dough inspired by Dorie Greenspan (Baking Book) and Alice Medrich's Chewy Gooey Crispy Cookie Book - and my mom's rugelach recipe.
Ingredients
Crust
  • 2 cups C4C flour (plus more for rolling the crust)
  • pinch salt
  • pinch sugar
  • herbs (optional)
  • 4 oz. chilled cream cheese, cubed
  • 2 sticks (8 oz.) icy cold unsalted butter, cubed
  • 2-3 tablespoons ice water (as needed)
  • 2 large eggs ( 1 for the dough, one beaten for an egg wash)
Filling
  • 1 small rib celery finely diced
  • splash of olive oil
  • 1 small carrot finely diced
  • 1 small shallot finely diced
  • 5-6 green beans or other vegetable finely sliced
  • ¼ teaspoon thyme
  • ¼ teaspoon parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • dash of garlic powder
  • dash of onion powder
  • 1-2 tablespoons white wine or dry Marsala
  • ½ cup turkey or chicken broth
  • 4 tablespoons cream
  • 1 cup finely diced leftover turkey (or chicken)
Instructions
  1. If you are baking the pies right away after making the crust and filling, preheat oven to 400 and line a baking sheet with parchment.
Crust
  1. Mix C4C flour with salt, sugar, herbs. Cut ice-cold butter and cream cheese into small cubes. Using a food processor or a fork in a bowl, work in the cream cheese and butter until incorporated into the flour. Small pea size lumps are good. Add 1 whole egg and ice water in small increments just until dough forms a ball. It will be sticky. Place dough on a floured surface and divide into 3 even pieces. Set one piece aside (the recipe makes extra dough). Divide the other pieces in half until you have a total of 16 even sized dough balls. (The dough can be wrapped and refrigerated at this point. Use the dough within a couple of days or freeze and use within a month) If the dough has been refrigerated or frozen, let it come to a cool room temperature before rolling.
  2. Using parchment topped with extra C4C flour roll the dough balls fairly thin. Dust the top with more flour as needed so the rolling-pin does not stick. Using a 4.5-5 inch round cutter, make the rolled dough circles even sized. Brush the edges of the dough circles with the beaten egg and fill each dough round with a generous tablespoon of filling on the right side of the circle. Fold over and pinch the edges to seal - the egg wash will glue it together. Brush with more egg wash and sprinkle with herbs (thyme) and kosher or sea salt before baking.
Filling
  1. In a small saucepan, lightly saute the celery, carrot, shallot, green beans and herbs in a splash of olive oil. Add the wine or Marsala. Let the wine evaporate into the vegetables. Add the broth and bring to a simmer. Add the cream. stir. Let thicken slightly and add the turkey. Stir well and heat through. Taste and adjust seasonings. The mixture should be thick and pasty by now - you don't want it to be swimming in a lot of sauce.
Baking
  1. Place the pies on the parchment lined baking sheet. Bake at 400 degrees for 10 minutes. Rotate pan and continue to bake at 350 degrees for about 25 minutes more or until the filling is bubbling and the crusts are very golden brown. Cool slightly and enjoy while warm or room temperature.

 

Comments

  1. it’s really interesting that you used cream cheese in the crust! I’m really keen to try that out! what a great idea!

  2. You got it exactly right – the turkey leftovers are always forgotten after everything else is gone. These would be perfect! Great idea!

  3. I’d like to serve these on Thanksgiving, since, no matter what you do to turkey (and there are some lovely things you can do it) it still tastes like … turkey.

    Nicole

  4. Lisa, thank you for the recipe- I just made these yummies and they were promptly devoured 🙂

    • GlutenFreeCanteen says:

      Julia, I’m so glad you enjoyed them. Ours disappeared quickly, too. Thanks so much for letting me know.

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  2. […] turkey? (Come on, who doesn’t have some?) These turkey hand pies look easy and delicious – and they’re gluten free, if you’re into that sort of […]