Lunch: Turkey and Potato Hand Pies

Recipe by Woman's Day Kitchen An American take on the samosa (a stuffed pastry snack popular in Asia), these hand pies are a delicious main course for dinner, but are also party-perfect. Simply cut them into smaller triangles and stuff and bake as direct

Ingredients

2 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 small russet potato
1 tsp. curry powder
3/4 c. frozen peas
1/4 c. golden raisins
1 tbsp. red wine vinegar
1 1/2 c. shredded roasted turkey or chicken
2 refrigerated rolled pie crusts
1 large egg
Mixed green salad, for serving

Instructions

Heat oven to 400 °F. Line a baking sheet with parchment paper. Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 4 minutes.
Add the potato and cook, covered, stirring occasionally, until just tender, 6 to 7 minutes. Stir in the curry and cook for 1 minute; remove from heat. Add the peas, raisins and vinegar and mix to combine; fold in the turkey.
Unroll the pie crusts and cut each into 4 triangles. Divide the turkey mixture among the pieces of dough, placing it on one side . Fold the dough over the filling, press the edges with a fork to seal and transfer to the prepared baking sheet. Brush with the egg and bake until golden brown, 15 to 20 minutes. Serve with a salad, if desired.

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