Spinach And Turkey Hand Pies Food

SPINACH-AND-TURKEY HAND PIES

Spinach-and-Turkey Hand Pies image

Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 4

Number Of Ingredients 9

Ingredients

1/3 turkey meatloaf, crumbled (about 3 cups), reserved from Greek-Style Turkey Meatloaf
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta
1 ounce feta, crumbled (1/4 cup)
1/2 teaspoon grated lemon zest, plus 2 teaspoons lemon juice
Coarse salt and ground pepper
Red-pepper flakes (optional)
12 sheets frozen phyllo dough, thawed
4 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 375 degrees. In a large bowl, mix together meatloaf, spinach, ricotta, feta, and lemon zest and juice. Season with salt, pepper, and red-pepper flakes, if using.
Lay 1 sheet phyllo on a work surface and lightly brush with oil (keeping remaining sheets covered with a damp towel). Top with 2 sheets phyllo, brushing each with oil. Cut in half crosswise and stack. Place 1 scant cup meat mixture in center; flatten slightly. Fold long sides inward to cover filling, followed by top and bottom. Lightly brush all over with oil. Repeat to make 3 more pies. Bake on a parchment-lined rimmed baking sheet until golden, 25 minutes. Let cool 5 minutes.

Nutrition Facts : Calories 594 g, Fat 36 g, Fiber 4 g, Protein 30 g, SaturatedFat 12 g

THANKSGIVING LEFTOVERS HAND PIES

Thanksgiving Leftovers Hand Pies image

Stuffed full of our favorite Thanksgiving leftovers, these savory hand pies are a welcome twist on the usual day-after sandwiches. Serve with cranberry sauce and gravy for dipping.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 12 hand pies

Number Of Ingredients 9

Ingredients

One 14.1-ounce package store-bought pie crust
All-purpose flour, for dusting
1/4 cup leftover mashed sweet potatoes
1/2 cup leftover stuffing
1/2 cup 1/4-inch diced leftover roasted turkey
1/4 cup leftover cranberry sauce, plus more for dipping
1 large egg
1 teaspoon whole milk
Leftover gravy, for dipping

Steps:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.

TURKEY AND VEGETABLE HAND PIES

Turkey and Vegetable Hand Pies image

Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe is from Heidi Park, of New Jersey.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h20m

Yield Makes 4

Number Of Ingredients 12

Ingredients

1 2/3 cups all-purpose flour (spooned and leveled), plus more for rolling
8 tablespoons (1 stick) butter, chilled, cut into chunks
2 teaspoons baking powder
Coarse salt and ground pepper
1/4 to 1/2 cup ice water
2 tablespoons olive oil
1 small onion, minced
3 garlic cloves, minced
1 carrot, halved lengthwise and thinly sliced crosswise
1 pound ground turkey (93 percent lean, dark meat)
1 box (9 ounces) frozen French-cut green beans, thawed, squeezed dry, and coarsely chopped
1/4 cup heavy cream

Steps:

In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

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