Turkey And Vegetable Pie Recipes

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.

TURKEY-VEGETABLE POT PIE

Turkey-Vegetable Pot Pie image

Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg

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