Turkey Pasties
Transform your leftovers into a show-stopping bite with these irresistible Turkey Pasties! Featuring a buttery, flaky homemade pastry encasing a hearty filling of succulent cooked turkey, tender potatoes, sweet carrots, peas, and a rich, savory gravy, these hand pies are comfort food perfection. Perfectly golden and crisp, these pasties are baked—not fried—for a lighter yet satisfying treat. Ideal for holiday leftovers or as a make-ahead lunch or dinner, these savory pockets of goodness are sure to delight your family and guests alike. Easy to customize and freezer-friendly, Turkey Pasties are a versatile, portable meal that proves simple ingredients can create extraordinary flavor.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 6 tablespoons Cold water
- 250 grams Cooked turkey (shredded or diced)
- 1 medium Potato (peeled and diced small)
- 1 medium Carrot (peeled and diced small)
- 100 grams Frozen peas
- 1 small Onion (finely diced)
- 120 milliliters Chicken or turkey stock
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Egg (beaten, for egg wash)
Instructions
In a large bowl, mix the all-purpose flour and a pinch of salt. Add the cold, diced butter and rub it into the flour with your fingers until the mixture resembles fine breadcrumbs.
Gradually add the cold water, one tablespoon at a time, stirring gently with a knife until the mixture comes together into a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine the chicken or turkey stock and cornstarch, whisking until thickened into a gravy. Season with salt and black pepper. Set aside to cool slightly.
In a large mixing bowl, combine the cooked turkey, diced potato, diced carrot, frozen peas, and onion. Pour the gravy over the mixture and stir until evenly coated.
On a floured surface, roll out the chilled dough to about 3mm thick. Using a large round cutter or a plate (approximately 15cm in diameter), cut out circles from the pastry. Re-roll as needed.
Place a small mound of the filling onto one side of each pastry circle, leaving a small border around the edge.
Brush the edges of the pastry lightly with beaten egg. Fold the pastry over the filling to create a semi-circle, pressing the edges together firmly to seal. Use a fork to crimp the edges for extra security.
Place the pasties onto the prepared baking sheet and brush the tops with the remaining beaten egg.
Using a sharp knife, cut a small slit in the top of each pasty to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp.
Allow the pasties to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
