GROUND TURKEY & RAISIN HAND PIES
TURKEY HAND PIES … fun to make and fun to eat.
Golden, flaky pastry gives way to a warmly spiced filling—these hand pies are pure comfort wrapped in an elegant crust. Tender ground turkey is simmered with onions, garlic, and just a hint of cinnamon and cumin, the spices melting perfectly into the sweetness of plump raisins. It’s a pairing that feels both familiar and intriguing, like a family recipe rediscovered in a well-worn cookbook.
Baked until the crust shatters delicately with each bite, these hand pies are just as perfect for a weeknight hand-held dinner as they are gracing a holiday table. This is the kind of recipe you’ll savor from start to finish: the aroma drifting through your kitchen, the warmth pressed into your palms as you pick one up, and the cozy blend of flavors that linger with every bite.
GROUND TURKEY & RAISIN HAND PIES
Ingredients
Instructions
- In a large bowl, whisk together the flour, and salt. Add the cold butter cubes and smush them with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter bits.
- Slowly add the ice water, one tablespoon at a time, mixing gently with a fork. Stop when the dough just holds together—you want it somewhat shaggy, not sticky. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Stir in garlic, cumin, and cinnamon until fragrant, about 1 minute.
- Add the ground turkey, break it up with a spoon, season with salt and pepper, and then cook until it’s no longer pink. Stir in tomato paste, raisins, and chicken stock. Let everything simmer for 5–7 minutes until moist but not soupy. Finish with fresh thyme. Let the filling cool completely.
- Preheat your oven to 400°.
- On a lightly floured surface, roll out your dough to ⅛-inch thickness. Cut into and even amount of 4 and 5 inch circles.
- Spoon a small amount of cooled filling into the center of your 4 inch dough circles. Lay your 5 inch dough circle over your filling like a sandwich. Press the edges of your top dough circle into your bottom dough circle. Crimp the edges with a fork to seal. Use a paring knife to cut two small vent lines through the dough that covers your meat filling (this allows the heat to escape so that your hand pies don't burst).Place on a parchment-lined baking sheet.
- Brush each hand pie with the egg wash and bake until golden brown and flaky, about for 20–25 minutes.
- Let them cool slightly before serving. Eat and enjoy!
