Handheld Meat Pies
Handheld meat pies are a perfect grab-and-go meal, combining a savory turkey and vegetable filling inside a buttery, flaky crust. These pies freeze well, making them ideal for batch cooking and quick meals whenever you need them.
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Servings: 24 servings
Calories: 205kcal
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Mixing bowls
- Pastry blender or fork
- Rolling pin
- Biscuit cutter or wide-mouth jar
- Baking sheet
- Pastry brush
Ingredients
For the Filling:
- 6 tbls salted butter divided
- 1 cup celery chopped
- 1 cup carrots peeled & chopped
- 1 cup potatoes peeled & chopped
- 1 cup onion chopped
- 1 tsp dried thyme
- 1 1/2 tsp fresh garlic diced
- 1/2 tsp salt
- 1/2 tsp 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 tsp 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.
Video
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
Serving: 1pie | Calories: 205kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 353mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1070IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @SlowLivingbyDianeGail!
