Spinach And Turkey Hand Pies Recipes

SPINACH PHYLLO HAND PIE

Steps:

• Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
• On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
• Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

TURKEY HAND PIES

Steps:

• Heat oil in a dutch oven (or heavy bottomed stock pot) over medium heat. Once hot, add onion, celery and carrots and cook until softened, about 10 minutes. Add garlic, and cook for 1 minute. Add wine and cook until it has reduced down almost completely.
• Add the salt, pepper, thyme, butter and flour. Cook while stirring, until the butter has fully melted. Slowly whisk in the stock, about ½ cup at a time, until it is all combined. Bring the gravy to a boil, and then reduce the heat to let it simmer.
• Add in the leftover turkey and veggies (if using frozen peas, wait to add them at the end) and simmer, stirring occasionally, for 20 minutes.
• Shut off the heat, add in parsley and season to taste. Let cool completely before placing in pie.
• Roll out 1 disk of pie dough as thin as possible. Stamp out at least 8 4.5" circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 2 more circles. Repeat this process with the other dough disk to yield roughly 20 dough circles.
• Brush water around the edges of 1 circle of pie dough. Place ¼ cup of turkey filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

SPINACH AND TURKEY PIE

Steps:

• Heat oven to 375 degrees.
• Grease 13x9x2 inch baking pan.
• Set aside.
• Melt butter in large skillet over high heat.
• Add onion.
• Reduce heat to medium and cook until almost tender.
• Add turkey and cook until no longer pink.
• Add spinach, salt, pepper, nutmeg, pepper flakes and olives.
• Cook 5 minutes.
• Transfer to large bowl.
• Stir in cheese, eggs, and oregano.
• Place 1/2 dough in baking pan.
• Spread spinach mixture on top.
• Top with the other 1/2 dough.
• Bake in 375 degree oven until browned.
• About 35 minutes.