leftover turkey hand pies

2 pastries filled with ground meat on a plate

4.72 from 7 votes

Leftover turkey, buttery roasted cashews, flaky crescent roll dough and a mild coconut curry make these leftover turkey hand pies just the most delicious morsels of goodness!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American, Indian

Servings: servings

Calories: 182kcal

Author: Tara Levy

Ingredients

1 ½ cups shredded turkey (cooked) substitute ground turkey
2-8 ounce cans crescent roll sheets
¼ cup cashews roughly chopped
2 tablespoons ghee substitute butter or coconut oil, plus 1 tablespoon
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ginger paste
1 garlic clove minced
1 tablespoon coconut sugar
1 teaspoon salt
¼ cup coconut milk
¼ cup turkey stock substitute chicken stock

Instructions

Preheat the oven to 350F degrees.
Heat the ghee in a skillet over medium heat. Add the ginger and garlic and saute for 1 minutes.
Add the turkey, cashews, curry powder, garam masala, coconut sugar and salt. Saute for 1-2 minutes, until well combined.
Add the coconut milk and turkey stock and cook until the liquid is mostly evaporated (about 1 minute). Remove from heat and set aside.
Roll the crescent dough out onto a flat surface and cut the dough into 6 equal squares.
Place 2 tablespoons of the turkey mixture in the center of each dough square. Bring each dough corner up and pinch to seal together at the top (see photos above for examples).
Follow the same steps for the second container of crescent dough.
Place all turkey crescent rolls on a parchment paper lined baking sheet and brush with 1 tablespoon of ghee.
Bake for 20-25 minutes, until dough is golden brown. Remove and let cool for 5-10 minutes.

Notes

Use crescent dough sheets rather than perforated crescent rolls. They're easier to cut into neat squares.
Keep the dough chilled until you're ready to assemble the pastries.
Use a pizza cutter to cut the dough. It helps prevent tearing.
Let the filling cool slightly if it's too hot to handle comfortably.
Stick to 2 tablespoons of filling per square so the dough seals properly.

Nutrition