Savory Hand Pies with Turkey, Cranberry, and Boursin
Try this Savory Hand Pies with Turkey, Cranberry, and Boursin recipe, or contribute your own.
Try this Savory Hand Pies with Turkey, Cranberry, and Boursin recipe, or contribute your own.
- Carbohydrate 26.93825 g
- Cholesterol 0 mg
- Fat 0.103875 g
- Fiber 0.6925 g
- Protein 0.1385 g
- Saturated Fat 0.0090025 g
- Serving Size 1 1 pie (69g)
- Sodium 38.5026432291667 mg
- Sugar 26.24575 g
- Trans Fat 0.034625 g
- Calories 105 calories
Step-by-step
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Unroll both pie crusts and roll them just a little thinner with rolling pin. Cut into quarters to you have 8 pieces total.
- Spoon cranberry sauce over 4 quarters of pie crust, top with turkey and then a quarter of the Boursin cheese on each.
- Place the other 4 pie crusts on top and seal the edges then crimp with a fork. Cut slits in the top of each pie for steam.
- Bake pies until golden brown, about 20 minutes. Allow to cool 5 minutes before serving.
When leftover roasted poultry and half-empty jars of condiments crowd the refrigerator shelves, converting them into enclosed pastries provides an efficient route to a completely different meal. Utilizing a single box of store-bought refrigerated crusts bypasses the labor-intensive process of cutting butter into flour while delivering identical flaky results when rolled slightly thinner to ensure even baking. Each round requires careful portioning so that moisture from the fruit preserves does not overwhelm the pastry dough before it enters the hot oven.
Assembling these handheld parcels demands precise sequencing to maintain structural integrity on the baking sheet. Placing the condiment layer directly against the bottom crust creates a sticky barrier that prevents the cooked poultry from releasing excess water into the raw fat-based dough. Spacing the four units properly across parchment paper allows hot air to circulate freely around the edges, promoting the rapid expansion of steam necessary for distinct pastry layers.
Baking at 400 degrees Fahrenheit triggers immediate melting of the garlic and herb cheese disk, fusing the meat and fruit elements into a cohesive filling while the exterior browns. Slashing the upper crust before baking is mandatory because trapped steam will otherwise rupture the crimped edges and leak the rich contents onto the pan. Removing the tray at the twenty-minute mark prevents the delicate dairy fats from separating too aggressively within the interior cavity.
Assembled unbaked pies freeze exceptionally well on a parchment-lined sheet before transfer to a zipper bag for storage up to two months. Direct transfer from the freezer to the oven requires adding five extra minutes to the initial bake time while lowering the thermostat by twenty-five degrees to ensure the frozen center thaws before the crust scorches. Allowing the finished pastries to rest for five minutes solidifies the melted cheese matrix sufficiently for clean slicing and consumption.
