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Thanksgiving Hand Pies
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Ingredients (12)

  • 1 recipe pie dough (see note)
  • 1 large zucchini, sliced into thin half moons
  • 1 small eggplant, peeled and diced
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon fresh thyme or tarragon leaves, plus extra for sprinkling pies
  • 1 cup provolone, coarsely chopped, plus extra shredded cheese for sprinkling pies
  • 1 cup cooked turkey, coarsely chopped
  • 1 teaspoon Worcestershire sauce
  • Tabasco or hot sauce of your choice, to taste
  • salt and freshly ground black pepper, to taste
  • 2 eggs
  • 2 tablespoons heavy cream
Nutritional Information
  • Calories280
  • Fat18.57g
  • Saturated fat6.61g
  • Trans fat0.01g
  • Carbs15.77g
  • Fiber3.03g
  • Sugar3.17g
  • Protein13.21g
  • Cholesterol74.19mg
  • Sodium395.44mg
  • Nutritional Analysis per serving (8 servings) Powered by

These savory hand pies from award-winning Italian chef Andrea Zanin (of Pie Corps in Brooklyn) are a full meal contained in a tidy, edible package. They’re a wonderful way to use up leftover Thanksgiving turkey, which is combined with tender eggplant and zucchini, fresh herbs, and provolone cheese, plus a splash of hot sauce for kick, but you can adapt the recipe to make use of whatever ingredients you have on hand; pretty much any combo of vegetables, proteins, herbs, and/or cheeses will be delicious mixed and mingled in a flaky pie pocket. Just keep the proportions of ingredients balanced, and don’t overfill the individual pies lest the seams fail to hold. Once you’ve got the hang of it, you can take your handy meals with you wherever you go, whether to work, on a hike, or even just to the dining room table.

NOTE: The chef has to guard some of his secrets, so he didn’t give us his pie dough recipe, but you can simply use your favorite pie crust here. If you’re in a hurry, you could even use store-bought dough, but if you want to try making it from scratch, get our all-butter Easy Pie Crust recipe, or our butter-and-shortening Flaky Pie Dough recipe.

Instructions

  1. 1Line a baking sheet with parchment. Make pie dough and roll out to about 1/8 inch thickness; transfer to the baking sheet, cover with plastic wrap, and refrigerate at least 30 minutes.
  2. 2Preheat oven to 325 degrees.
  3. 3Heat 1 tablespoon of olive oil in a pan over medium-high heat and saute zucchini with salt and pepper to taste until lightly browned and softened. Remove from pan and place in large bowl.
  4. 4Heat remaining tablespoon olive oil in the pan and saute eggplant with salt and pepper to taste until lightly browned and softened. Add to bowl with zucchini.
  5. 5Add chopped turkey, chopped provolone, 1 tablespoon herbs, Worcestershire, hot sauce and salt and pepper to taste, and mix well until combined.
  6. 6In a separate small bowl, whisk the eggs and cream to make a pastry wash.
  7. 7Remove pie dough from fridge and transfer to a lightly floured surface, then cut into 8 pieces with a 5-inch square cookie cutter (or cut by hand with a knife to roughly 5 inch-square pieces). Place the dough squares back on the lined baking sheet and brush edges of dough with egg wash. Mound a generous amount of filling in center of each square of dough and fold over, then press edges to seal them. Brush tops of pies with more egg wash, sprinkle with extra grated provolone and chopped herbs, and bake until golden brown, about 15 minutes.
Thanksgiving Hand Pies
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