A delightful way to use leftover turkey or chicken, these hand pies are filled with a savory mix of meat, vegetables, and cheese, all wrapped in flaky puff pastry.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve a golden crust.
In a mixing bowl, combine the turkey, mashed potatoes, diced carrots, peas, shredded cheddar cheese, and ground black pepper.
Mix gently to avoid mashing the vegetables further.
Add the chicken stock to the mixture, ensuring it is moist but not overly wet.
Add the stock gradually to control the consistency.
Roll out the puff pastry on a floured surface and cut it into 4 large circles using a side plate as a guide.
Keep the pastry cold for easier handling.
Place the pastry circles on a baking sheet and spoon the filling into the center of each circle.
Avoid overfilling to prevent the pies from bursting during baking.
Brush the edges of the pastry with the beaten egg, fold them over the filling, and pinch the edges to seal.
Use a fork to crimp the edges for a decorative touch.
Brush the tops of the pies with the remaining beaten egg and bake in the oven for 20-25 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Allow the pies to cool slightly before serving. Enjoy your delicious hand pies!
Serve with a side of salad or dipping sauce for added flavor.
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