Best Handheld Meat Pies
Flaky, savory, and perfectly portable, these are truly the best handheld meat pies to make when you’re craving comfort food or need something quick to take on the go. The golden crust and hearty turkey-vegetable filling make every bite rich, satisfying, and full of old-fashioned flavor.
These meat pies are a great way to use up leftover turkey, just like my tangy pulled turkey BBQ recipe. And if you’re looking for more comfort food options, give my cast iron skillet meatloaf or my yellow split pea soup a try too.
Let’s talk about this recipe
Tasty, cozy little meat pies have long been linked to coal miners and field hands — hardworking folks who needed something hearty, portable, and easy to eat during a short break. Growing up in coal country, I’ve always had a soft spot for these humble, practical pies.
They’re one of my favorite ways to use up leftover Thanksgiving turkey. And because they freeze so well, I can stash a few away and enjoy them for months to come. Dishes like these meat pies — and this authentic German potato pancake recipe — are both deeply rooted in the region I call home, where practicality and tradition are passed down through generations.
What makes this recipe so good
- Uses lard for the crust: It makes a tender, flaky pastry that’s easy to work with and holds its shape beautifully during baking, unlike other fats.
- Has thick, hearty filling: The rich mixture thickens as it simmers, making it easy to portion and seal inside the crust without leaks or mess.
- Makes use of leftover turkey: It’s a clever way to repurpose turkey leftovers from holiday dinners into something warm, filling, and freezer-friendly.
- Freezes for long-term storage: These pies bake straight from frozen and taste just as good as freshly made, making them perfect for batch cooking.
- Shaped for real-life convenience: The hand-held format travels well, reheats easily, and works for lunches, road trips, or quick dinners at home.
Ingredients you’ll need
You’ll need just a few basic pantry staples to make a flaky, homemade crust that holds up perfectly in these handheld pies.
- Lard: Creates a light, flaky crust that’s hard to replicate with other fats. I always use the refrigerated kind from the dairy section — it performs far better than the shelf-stable version.
See recipe card below for full information on ingredients and quantities.
The hearty filling is made with simple ingredients that come together to create a rich, comforting bite in every pie.
- Celery, carrots, and onions: Use fresh vegetables for the best texture and flavor. This classic trio, known as a mirepoix in traditional soup making, adds depth to the filling.
- Peas: Frozen peas hold their shape and texture during cooking. Avoid canned peas — they tend to break down and make the filling mushy.
- Turkey: Cooked turkey is the star of the filling, and using leftovers makes this recipe especially convenient. You can also cook a fresh batch if needed, or substitute cooked chicken with great results.
- Chicken broth: A rich, flavorful filling starts with a good broth. I recommend using homemade chicken broth whenever possible for the very best flavor.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Use cooked chicken instead of turkey: If you don’t have leftover turkey on hand, cooked chicken works just as well and still delivers a flavorful, hearty filling. And if you have more than you need, set some aside to make this chicken salad recipe later on.
- Swap lard for butter or shortening in the crust: While lard creates the flakiest texture, you can substitute another solid fat if preferred. Just note that the result will be slightly different in both flavor and structure.
- Add mushrooms or lentils for variety: These ingredients can be added to the existing filling to stretch the meat or add extra texture and richness.
- Substitute sweet potatoes for white potatoes: For a subtle seasonal twist, try using sweet potatoes in place of traditional white or russet potatoes. They add natural sweetness and pair nicely with turkey.
- Incorporate herbs to match the season: Fresh thyme works beautifully in this recipe, but you can easily swap it for rosemary in the fall, or a mix of parsley and dill in the spring, to change the flavor profile.
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How to make handheld meat pies
All you need are a few simple pantry staples and fresh vegetables to bring these hearty handheld meat pies to life.
Step 1: Whisk the flour for the dough and salt, then cut in the lard until the mixture forms pea-sized pieces. Add ice water gradually until the dough holds together, flatten it into a disk, wrap it, and chill for 3 hours.
Step 2: Roll the dough to ¼” thick, then cut into disks and roll each one further to fit your filling.
Step 3: Sauté carrots, onions, celery, potatoes, and spices in butter until the onions are soft and semi-translucent.
Step 4: Stir in the flour for the filling in thirds, then add the broth, boil, and simmer until thick. Let cool completely and chill for 3 hours before assembling.
Step 5: Spoon the filling onto the dough rounds, moisten the edges, fold them over, and crimp to seal.
Step 6: Vent the tops with a sharp knife, brush with egg wash, and bake until golden brown.
Recipe FAQs
Yes, freeze the unbaked pies flat on a parchment-lined sheet tray until solid, then transfer them to a freezer bag. They can be baked straight from frozen, no thawing needed.
Handheld meat pies will keep in an airtight container in the refrigerator for 5–7 days.
Place frozen pies directly on a baking sheet and bake at 350°F (177°C) for about 20 minutes. There’s no need to thaw first, and skipping that step helps prevent a soggy crust.
You can use store-bought crust if you’re short on time, but a homemade lard-based crust has better texture, flavor, and structure.
Yes, the filling can be made a day in advance and stored in the fridge. It actually firms up more as it chills, which makes the pies easier to assemble.
Absolutely. They hold together well, don’t require utensils, and taste great warm or at room temperature — perfect for lunchboxes or meals on the go.
Serving ideas
These pies are incredibly satisfying all on their own, served warm and fresh out of the oven. But they’re just as good with a simple green salad or seasonal vegetables like broccoli, beets, or green beans.
They’re also perfect for picnics, road trips, or packed lunches for work or school. Keeping a batch of handheld meat pies in the freezer makes last-minute lunches easy — especially when you’ve got salad ingredients prepped in the fridge to toss together a quick side to go with them. If you’re looking for tips to keep salad ingredients on hand and ready to go, this post on how to prep salads can help you stay stocked up and stress-free.
This recipe is part of my Thanksgiving recipe collection — a cozy roundup of dishes that make the holiday feel extra special.
Diane Gail’s tips for success
- Use cold lard and ice water: This is essential for a tender, flaky crust that holds its shape and doesn’t turn greasy in the oven.
- Chop filling ingredients small: Smaller pieces make it easier to seal the pastry tightly and ensure an even bite in every pie.
- Work fast with dough: If the dough starts to dry out, it becomes difficult to shape and seal without cracking.
- Let filling fully chill: A cooled filling thickens properly, making assembly cleaner and helping prevent leaks during baking.
- Roll dough rounds to even thickness: If they’re too thin, they’ll tear; too thick, and the crust won’t bake through evenly.
- Moisten the edges before sealing: Lightly wetting the edge of the pastry with water helps the dough stick together and prevents the filling from leaking out during baking.
Final thoughts
These handheld meat pies bring together a flaky crust and a hearty turkey-vegetable filling that’s perfect for using up leftovers. They freeze well, reheat reliably, and hold up for meals on the go. If you enjoy practical, from-scratch recipes like this, these pies are a great addition to your seasonal cooking routine.
Handheld Meat Pies
Ingredients
For the Filling:
- 6 tablespoons salted butter divided
- 1 cup celery chopped
- 1 cup carrots peeled & chopped
- 1 cup potatoes peeled & chopped
- 1 cup onion chopped
- 1 teaspoon dried thyme
- 1 1/2 teaspoon fresh garlic diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup peas frozen
- 2 cup cooked turkey chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 eggs beaten
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1 cup lard
- 1/2 cup icy cold water
Instructions
- Prepare the filling base: Melt 2 tbls butter in a large pot. Add celery, carrots, potatoes, onion, thyme, garlic, salt, and pepper. Cook until onions are translucent.
- Add remaining ingredients: Stir in the remaining butter, then add peas and turkey. Do not cook.
- Thicken the filling: Sift in the flour, stirring well between additions. Pour in broth, bring to a boil, then reduce to a simmer until thickened. Remove from heat and cool to room temperature, then refrigerate for at least 3 hours.
- Make the pie dough: In a large bowl, whisk together flour and salt. Cut in lard with a pastry blender or fork until pea-sized crumbs form. Gradually add iced water, mixing until dough holds together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Roll and cut dough: Roll dough to 1/4" thickness and cut rounds using a biscuit cutter or wide-mouth jar. Roll each round slightly larger to fit the filling without making it too thin.
- Fill and seal pies: Work quickly to prevent drying. Place a teaspoon of filling in the center of each round, avoiding the edges. Wet your finger with water and run it along the edges of one round at a time. Fold over and pinch tightly to seal.
- Prepare for baking: Arrange pies on a baking sheet. Cut an "X" in each for steam to vent. Brush tops with beaten egg.
- Bake: Preheat oven to 350°F (175°C). Bake for 25 minutes or until golden brown.
- Cool before serving: Remove from oven and let sit for 10-15 minutes before enjoying.
Notes
- Dough Tip: If the dough gets too warm or sticky while working with it, pop it back in the fridge for 10-15 minutes to make it easier to handle.
- Filling Variations: Swap out the turkey for chicken or leftover roast beef to suit your taste or use what you have on hand.
- Serving Suggestions: These handheld pies make a great addition to picnics or a quick grab-and-go lunch, especially when paired with a fresh salad.
- Freezing Tips: Once baked, these pies freeze well. To reheat, place them in the oven at 350°F (175°C) for about 20-25 minutes until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look yummy! Can’t wait to try them
Hope you love them as much as I do Angie 😉
Love this! It is so important to make sure we are using up all we have instead of letting those Thanksgiving leftovers go to waste. Excellent recipe.
Agreed. I’m a leftover lover. It’s like a second chance to make something delicious 😉
Great timing in finding this recipe, as we have a ton of leftover Thanksgiving turkey to use up. Excited to try this recipe!
It’s really a great way to use up that turkey. Hope you enjoy it 😉
These look so good, I wish had some turkey left to try them!
You can use chicken Rose. They’ll still be delicious 😉
Hi. Do you freeze before cooking?
Thanks,
I’m not certain what you mean, the turkey or the meat pie itself. But neither is frozen before cooking. Although you could use leftover turkey from your freezer to make the meat pies. You would just want to thaw it first so that it doesn’t make the filling runny. And you could also freeze the whole meat pie and heat it up for a quick meal on the go when you want it.
These handheld meat pies are the perfect way to turn leftover turkey into something delicious! They’re easy to make, savory, and perfect for on-the-go meals. If you try this recipe, I’d love to hear what you think — please leave a review or share your experience in the comments below! And if you have any questions or need help while making them, don’t hesitate to ask — I’m happy to help. Enjoy these tasty, handheld bites!