Handheld Meat Pies

These handheld meat pies feature a flaky homemade lard crust filled with savory turkey, potatoes, vegetables, and rich gravy. A hearty, old fashioned way to turn leftover turkey into a satisfying meal.

Course Main Dishes

Cuisine American

Prep Time 30

Cook Time 45

Resting Time 3

Total Time 4 15

Servings servings

Calories 376kcal

Author Diane Gail

Ingredients

For the Crust:

3 cups all-purpose flour
1 1/2 teaspoon salt
1 cup lard cold
1/2 cup icy cold water

For the Filling:

2 tablespoons butter
1 cup carrots peeled & diced
1 cup celery diced
1 cup onion diced
1 cup potatoes peeled & diced
1 teaspoon dried thyme
1 1/2 teaspoon diced garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cups chicken broth
2 cup cooked turkey chopped small
1 cup frozen peas
2 eggs beaten

US Customary - Metric

Instructions

Make the crust:

Whisk the flour and salt together. Cut in the cold lard until the mixture is crumbly with pea sized pieces of lard remaining.
Gradually add the ice water, mixing just until the dough holds together when pressed. Shape into a disk, wrap, and refrigerate for 3 hours.

Make the filling:

Melt the butter in a large skillet. Add the carrots, onions, celery, potatoes, and seasonings. Sauté until the onions are soft and translucent and the remaining vegetables have begun to soften but are still firm.
Add the flour in several additions, stirring well after each one. Gradually stir in the chicken broth. Bring to a boil, reduce the heat, and simmer until thickened into a gravy.
Remove from the heat and stir in the cooked turkey and peas until evenly distributed and coated with the gravy. Cool completely, then refrigerate for 3 hours.

Assemble and bake:

Preheat the oven to 400°F (205°C). Roll the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut into 6 inch rounds, then roll each round slightly thinner and larger as needed.
Spoon the chilled turkey filling onto one half of each dough round, leaving a clean border around the edge.
Lightly moisten the edges of the dough. Fold the unfilled half over the filling, press out excess air, then press and crimp the edges securely closed.
Place the pies on a silicone lined baking sheet. Cut a small vent in the top of each pie and brush with beaten egg.
Bake for 25–30 minutes, until the crust is deep golden brown and crisp. Rest for 10 minutes before serving.

Notes

Keep the filling thick enough to hold its shape. A loose gravy can make the pies difficult to seal and may leak during baking.
Cut the vegetables into small pieces so the filling fits comfortably inside the pies and is easy to portion.
Keep the edges of the pastry free of filling and gravy so they seal securely.
Do not stretch the dough over the filling. If a pie is difficult to close, remove some filling rather than pulling the pastry.
Store baked handheld meat pies in an airtight container in the refrigerator for up to 4 days.
Reheat refrigerated or thawed pies in a 350°F (175°C) oven until heated through and the crust is crisp.

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