Turkey, Apple, and Cheddar Hand Pies
These portable mini pies are a breeze to make with shredded, cooked turkey, tart apples, and a bite of cheddar. Perfect for a lunch pack or a healthy on-the-go option when rushing to a weeknight game.
These portable mini pies are a breeze to make with shredded, cooked turkey, tart apples, and a bite of cheddar. Perfect for a lunch pack or a healthy on-the-go option when rushing to a weeknight game.
- Carbohydrate 0 g
- Cholesterol 26.6 mg
- Fat 1.7395 g
- Fiber 0 g
- Protein 10.262 g
- Saturated Fat 0.574 g
- Serving Size 1 1 Serving (35g)
- Sodium 24.5 mg
- Sugar 0 g
- Trans Fat 0.3045 g
- Calories 60 calories
Step-by-step
- In bowl, combine turkey, apple, cheddar, green onion and parsley.
- Divide the mixture over eight of the tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie.
- Bake at 400°F (200°C) until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving.
Enclosing cooked poultry inside pastry dates back to medieval eras when meat was preserved and transported in dense dough casings called coffins. Utilizing roasted remnants from an earlier meal prevents the dry textures that plague secondary poultry preparations, provided the moisture levels are balanced correctly. Grated tart fruit releases hydration during baking, steaming the interior cavity so the protein remains tender rather than leathery. Maintaining crisp pastry requires managing steam properly, which makes ventilation slits non-negotiable for releasing trapped vapor.
- Keep top pastry shells frozen until assembly to prevent the high butter content from melting prematurely on the counter.
- Grate the apple on a coarse box grater rather than dicing it to distribute moisture evenly without creating heavy pockets that might render the bottom crust soggy.
- Bake at 400 degrees Fahrenheit until the butter layers render fully and produce a distinct golden hue across the top.
Allowing the baked pastries to rest for five minutes permits internal starches to set, ensuring the contents hold their shape upon cutting. Coarse salt applied to the egg-washed surface prior to baking provides crystal crunch against the flaky crust.
