Cranberry Turkey Hand Pies: Easy & Cozy Comfort Food Recipe

Posted on August 1, 2023 by Sophie

Introduction

Oh, the smell of home baking! There’s something so incredibly comforting about little pockets of deliciousness, isn’t there? Today, we’re diving into a recipe that’s going to fill your kitchen with wonderful aromas and your heart with pure joy: Cranberry Turkey Hand Pies. These little wonders are perfect for a quick weeknight meal, a delightful lunchbox surprise, or even as a charming homemade gift. Trust me, they’re so simple, you’ll be whipping them up again and again!

Why You’ll Love This Recipe

Fast: Perfect for when you need a delicious meal without spending hours in the kitchen.
Easy: With straightforward steps and common ingredients, even beginner bakers can nail this.
Giftable: Packaged up nicely, these hand pies make a thoughtful and delicious present.
Crowd-pleasing: Everyone, from kids to adults, will adore these savory little treats.

Ingredients

Let’s gather our goodies! You’ll be surprised at how simple this is.

For the Filling:

1 tablespoon olive oil: Our base for sautéing all those yummy flavors.
1 pound ground turkey: A leaner protein that makes these pies wonderfully savory.
1 small onion, diced: For a touch of sweetness and depth.
2 cloves garlic, minced: Because garlic makes everything better, right?
1 teaspoon dried sage: A classic herb that pairs beautifully with turkey.
1 teaspoon dried thyme: Adds that earthy, comforting note.
½ teaspoon salt: To bring out all the flavors.
¼ teaspoon black pepper: Just a little kick to wake things up.
½ cup dried cranberries: These little gems add a burst of tart sweetness that’s simply divine with turkey.
¼ cup chicken broth: Helps everything simmer and meld together perfectly.
2 tablespoons fresh parsley, chopped: For a pop of color and freshness at the end.

For the Crust:

2 refrigerated pie crusts: The ultimate shortcut for a flaky, golden crust. So convenient!
1 egg, beaten (for egg wash): This little step gives us that gorgeous, shiny, golden-brown finish.

How to Make It

Alright, let’s get our hands a little floured (or not!) and make some magic. This is where the fun really begins!

Get Sizzling: Grab a skillet and heat up that olive oil over medium heat. Toss in your ground turkey. Cook it until it’s all nicely browned, breaking it up with your spoon as you go. Once it’s cooked, drain off any extra fat. We want flavor, not grease!
Soften Those Onions: Now, add your diced onion to the skillet. Let them cook down and get nice and soft, which usually takes about 5 minutes. Your kitchen is starting to smell amazing already!
Aromatic Awesomeness: Stir in that minced garlic, dried sage, dried thyme, salt, and pepper. Cook for just about a minute until you can really smell all those lovely herbs and spices. Mmm!
Cranberry Cheer: Time for the stars of the show – the dried cranberries! Add them along with the chicken broth. Give it a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes. You want most of the liquid to disappear and those cranberries to plump up a bit.
Cool Down Time: Take the skillet off the heat. Stir in your fresh parsley – it adds such a vibrant touch! Let the filling cool down just a little bit. This makes it easier to handle when we’re assembling our hand pies.
Preheat & Prep: Get your oven preheating to 375°F (190°C). Line a baking sheet with parchment paper. This is my secret weapon for easy cleanup!
Crust Creations: Unroll those handy refrigerated pie crusts. Take a knife or a pizza cutter and slice each crust into four equal circles. Easy peasy!
Fill ‘Em Up: Spoon about 2 tablespoons of your cooled turkey and cranberry filling onto one half of each crust circle. Leave a little border – about ½-inch – around the edge. This gives us room to seal them up tight.
Seal the Deal: Now, gently fold the other half of the crust over the filling to create a lovely half-moon shape. Use a fork to crimp the edges all the way around. This seals in all that deliciousness and gives them a pretty finish.
Bake Ready: Place your beautiful hand pies on the prepared baking sheet. I like to cut a few small slits in the top of each one. This helps steam escape as they bake and makes them look even more professional!
The Golden Touch: Brush the tops of your hand pies with the beaten egg wash. This is what gives them that irresistible golden glow.
Bake to Perfection: Pop them into the preheated oven and bake for 20-25 minutes. You’re looking for them to be a lovely golden brown and for the filling to be all bubbly and heated through.
Savor the Moment: Let your hand pies cool down just a little bit before digging in. They’re hot, they’re delicious, and they are all yours!

Substitutions & Additions

Feeling creative? Here are some ways you can make these hand pies even more your own!

Turkey Swap: If you don’t have ground turkey, ground chicken or even finely chopped cooked chicken would work wonderfully. For a vegetarian option, crumbled firm tofu or mashed white beans could be a great base for the filling.
Herb Heaven: Don’t have sage or thyme? Try rosemary, marjoram, or even a pinch of poultry seasoning.
More Cranberries: Love that tart-sweet punch? Feel free to add a little more dried cranberries! You could also add some finely diced apple for extra sweetness and texture.
Cheesy Delight: A sprinkle of shredded cheddar cheese or Gruyere cheese mixed into the filling before baking would be an amazing addition.
Spice it Up: For a little heat, add a pinch of red pepper flakes to the filling.

Tips for Success

A few little tricks to ensure your Cranberry Turkey Hand Pies turn out perfectly every time.

Don’t Overfill: While it’s tempting to stuff them full, overfilling can make them harder to seal and might cause some filling to leak out during baking.
Seal Tightly: Make sure those edges are really well crimped with your fork. This is key to preventing leaks. You can even dip your finger in a little water and run it along the edge before folding and crimping for an extra secure seal.
Cool the Filling: I can’t stress this enough! Warm filling can make the crust soggy and difficult to work with. Let it cool to at least room temperature, or even pop it in the fridge for a bit if you’re in a hurry.
Prep Ahead: You can make the filling a day in advance and store it in the refrigerator. You can also assemble the hand pies a few hours ahead of time, place them on a baking sheet, cover them loosely with plastic wrap, and refrigerate them until you’re ready to bake. Just brush with egg wash right before they go into the oven.

How to Store It

Got leftovers? Lucky you! Here’s how to keep these tasty treats fresh.

Once cooled completely, store any leftover Cranberry Turkey Hand Pies in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in a warm oven (around 300°F / 150°C) for about 10-15 minutes until warmed through, or simply enjoy them cold!

FAQs

Can I freeze these hand pies?: Yes! You can freeze the assembled, unbaked hand pies. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Bake from frozen, adding a few extra minutes to the baking time.
What can I serve with these hand pies?: They’re delicious on their own, but they also make a fantastic light meal with a side salad or some roasted vegetables. They’re also great for picnics or packed lunches!
Can I make the filling spicier?: Absolutely! Add a pinch or two of red pepper flakes along with the other spices in step 3 for a little heat.

Cranberry Turkey Hand Pies

Print Recipe

These Cranberry Turkey Hand Pies are a delicious and easy comfort food option, perfect for weeknight meals, lunchboxes, or as homemade gifts. They feature a savory ground turkey and cranberry filling encased in flaky pie crust.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 pies

Ingredients

Scale

For the Filling

1 tablespoon olive oil (Our base for sautéing all those yummy flavors.)
1 pound ground turkey (A leaner protein that makes these pies wonderfully savory.)
1 small onion (diced, For a touch of sweetness and depth.)
2 cloves garlic (minced, Because garlic makes everything better, right?)
1 teaspoon dried sage (A classic herb that pairs beautifully with turkey.)
1 teaspoon dried thyme (Adds that earthy, comforting note.)
0.5 teaspoon salt (To bring out all the flavors.)
0.25 teaspoon black pepper (Just a little kick to wake things up.)
0.5 cup dried cranberries (These little gems add a burst of tart sweetness that’s simply divine with turkey.)
0.25 cup chicken broth (Helps everything simmer and meld together perfectly.)
2 tablespoons fresh parsley (chopped, For a pop of color and freshness at the end.)

For the Crust

2 packages refrigerated pie crusts (The ultimate shortcut for a flaky, golden crust. So convenient!)
1 egg (beaten (for egg wash), This little step gives us that gorgeous, shiny, golden-brown finish.)

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Instructions

Grab a skillet and heat up that olive oil over medium heat. Toss in your ground turkey. Cook it until it’s all nicely browned, breaking it up with your spoon as you go. Once it’s cooked, drain off any extra fat. We want flavor, not grease!
Now, add your diced onion to the skillet. Let them cook down and get nice and soft, which usually takes about 5 minutes. Your kitchen is starting to smell amazing already!
Stir in that minced garlic, dried sage, dried thyme, salt, and pepper. Cook for just about a minute until you can really smell all those lovely herbs and spices. Mmm!
Time for the stars of the show – the dried cranberries! Add them along with the chicken broth. Give it a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes. You want most of the liquid to disappear and those cranberries to plump up a bit.
Take the skillet off the heat. Stir in your fresh parsley – it adds such a vibrant touch! Let the filling cool down just a little bit. This makes it easier to handle when we’re assembling our hand pies.
Get your oven preheating to 375°F (190°C). Line a baking sheet with parchment paper. This is my secret weapon for easy cleanup!
Unroll those handy refrigerated pie crusts. Take a knife or a pizza cutter and slice each crust into four equal circles. Easy peasy!
Spoon about 2 tablespoons of your cooled turkey and cranberry filling onto one half of each crust circle. Leave a little border – about ½-inch – around the edge. This gives us room to seal them up tight.
Now, gently fold the other half of the crust over the filling to create a lovely half-moon shape. Use a fork to crimp the edges all the way around. This seals in all that deliciousness and gives them a pretty finish.
Place your beautiful hand pies on the prepared baking sheet. I like to cut a few small slits in the top of each one. This helps steam escape as they bake and makes them look even more professional!
Brush the tops of your hand pies with the beaten egg wash. This is what gives them that irresistible golden glow.
Pop them into the preheated oven and bake for 20-25 minutes. You’re looking for them to be a lovely golden brown and for the filling to be all bubbly and heated through.
Let your hand pies cool down just a little bit before digging in. They’re hot, they’re delicious, and they are all yours!

Notes

For best results, cool the filling completely before assembling the hand pies. You can also prepare the filling and assemble the hand pies ahead of time and refrigerate them before baking.