Turkey and Cranberry Puff Pastry Hand Pies | Easy Thanksgiving Leftovers Recipe

These Turkey and Cranberry Puff Pastry Hand Pies are the ultimate way to turn leftover turkey into something spectacular. With golden, flaky pastry wrapped around a savory-sweet filling of tender turkey, tart cranberries, and aromatic herbs, these hand pies come together in just 35 minutes. Perfect for beginner bakers, this recipe delivers all the cozy flavors of a holiday dinner in a convenient, portable form.

Thanksgiving leftovers are wonderful, but eating the same plate of turkey and sides day after day can get boring. These hand pies transform your leftovers into something entirely new and exciting. The combination of savory turkey, sweet-tart cranberry sauce, and buttery, flaky puff pastry is simply irresistible. They’re like a holiday dinner you can hold in your hands!

Whether you’re looking for a creative way to use up post-holiday leftovers, planning a cozy fall dinner, or just craving those warm, comforting flavors, these turkey and cranberry puff pastry hand pies are guaranteed to become a new family favorite. Let’s get baking!

How to Make Turkey and Cranberry Hand Pies

These hand pies are incredibly simple to make. Follow these steps for perfectly golden, flaky results every time.

Step 1: Prepare the Filling

In a medium bowl, combine the shredded turkey, cranberry sauce, gravy (or broth), stuffing (if using), sage, thyme, salt, and pepper. Mix well until everything is evenly combined.

The filling should be moist but not too wet. If it seems too dry, add a little more gravy or broth. If it’s too wet, add a few breadcrumbs or crushed crackers to absorb the excess moisture. Set aside.

Step 2: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly flour your work surface and roll out the thawed puff pastry sheets slightly to smooth out the creases. Cut each sheet into 4 equal squares, giving you 8 pieces total.

Step 3: Fill and Seal the Pies

Place a generous spoonful (about 1/4 cup) of the turkey filling onto one half of each pastry square, leaving a 1/2-inch border around the edges. Be careful not to overfill – too much filling can cause the pies to burst open during baking.

Brush the edges of the pastry with a little water to help seal them. Fold the pastry over the filling to form a rectangle or triangle. Press the edges firmly together with a fork to seal completely. This not only seals the pie but also creates a decorative edge.

Place the hand pies on the prepared baking sheet, leaving some space between each one for expansion.

Step 4: Egg Wash and Bake

In a small bowl, whisk the egg with the milk or water. Brush the tops of each hand pie generously with the egg wash. This gives them that beautiful glossy, golden-brown finish.

Use a sharp knife to cut 2-3 small slits on top of each pie. This allows steam to escape and prevents the pastries from bursting open.

Bake for 16-18 minutes, or until the hand pies are puffed up and deep golden brown. The filling should be hot and bubbling. Let the pies cool on the baking sheet for 5 minutes before serving.

Step 5: Serve

Serve the hand pies warm with extra cranberry sauce for dipping. They’re perfect on their own or with a simple green salad on the side. Garnish with fresh herbs if desired.

Tips for the Best Turkey Hand Pies

Keep the pastry cold: Puff pastry needs cold butter to create steam and flaky layers. If your dough gets too warm while assembling, pop it back in the fridge for 10-15 minutes before baking.

Don’t overfill: While it’s tempting to pack in the filling, too much can cause the pies to burst. A moderate amount ensures perfect baking and a good pastry-to-filling ratio.

Use leftover turkey: This recipe is perfect for using up Thanksgiving or Christmas leftovers. Both white and dark meat work great – just make sure to shred or chop it into small pieces.

Adjust the moisture: The filling should be moist but not runny. If it’s too wet, add some breadcrumbs or crushed crackers. If it’s too dry, add more gravy or broth.

Seal well: Press the edges firmly with a fork to ensure a tight seal. This prevents the filling from leaking out during baking.

Delicious Variations to Try

• Chicken and Cranberry Hand Pies: Replace the turkey with shredded rotisserie chicken. The filling is just as delicious and perfect for any time of year.
• Turkey and Gravy Hand Pies: Skip the cranberry sauce and use extra gravy for a classic turkey pot pie flavor. Add some peas and carrots for extra vegetables.
• Thanksgiving Leftovers Hand Pies: Stuff the pies with a mix of turkey, stuffing, mashed potatoes, cranberry sauce, and a drizzle of gravy. It’s like a full Thanksgiving dinner in a pastry.
• Sweet Potato and Turkey Hand Pies: Add some mashed sweet potatoes to the filling for extra sweetness and texture. The sweet potatoes pair beautifully with the turkey and cranberry.
• Vegetarian Hand Pies: Replace the turkey with roasted vegetables (like sweet potatoes, Brussels sprouts, and carrots) and use vegetable broth instead of gravy. The cranberry sauce adds wonderful flavor.

How to Store and Reheat

Storing: Baked hand pies can be stored in an airtight container in the refrigerator for up to 4 days. They’re delicious cold, at room temperature, or reheated.

Reheating: For best results, reheat hand pies in a 350°F oven for 5-7 minutes until warm and crispy again. A toaster oven works great. The microwave will make the pastry soft, so it’s best to avoid it.

Freezing: Unbaked assembled hand pies can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-8 minutes to the baking time. You can also freeze baked hand pies and reheat them in the oven when ready.

Frequently Asked Questions