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Turkey Masala Hand Pies
Cranberry adds the perfect tartness to this new breakfast favorite.
Turn that perfect holiday turkey into a surprising grab-and-go treat for the next day by slowly simmering the meat with a unique mix of spices and packaging it up in an easy pie crust.
Kristin Guy
Ingredients
Makes 4 servings
- 2 pre-frozen pie crusts, defrosted
- olive oil
- 1 shallot, diced
- 1 Tbs. curry
- 1/2 tsp. curry or masala seasoning
- 1/2 - 3/4 cup leftover turkey, shredded
- 1/2 cup leftover gravy (or chicken broth)
- 1/3 cup leftover cranberry sauce (optional)
- melted butter
Thaw Out Crusts
Preheat oven to 350 degrees. Defrost pie crusts on the counter and set aside.
Prepare Pies
In a skillet, add shallot with a drizzle of olive oil and sauté until soft. Add spices and mix well. Add shredded turkey and mix thoroughly. Place pie crust on flour dusted surface and slightly roll out. Using a 4-6 inch ring mold, cut out circular pieces and set aside, brushing them with melted butter.
Bake
Fill circular pie rings in the center with a small dollop of turkey mix and add a tiny dollop of cranberry sauce on top. Fold over and crimp with a fork. Bake for 10-15 minutes until golden.
