Leftover Turkey Hand Pies – 30-Minute Irresistible Favorite

Introduction

Leftover turkey hand pies turn post-holiday odds and ends into flaky, golden pockets you’ll crave all winter. In about 30–40 minutes, you get buttery layers, a creamy, well-sealed filling, and tidy portions that reheat like a dream. I’ll show you two dough paths—crescent or puff—plus a leak-proof filling that uses leftover turkey, a spoon of gravy (or cream cheese), and a bright cranberry accent for balance.

These leftover turkey hand pies suit lunch boards, game days, and freezer prep. Make appetizer minis for grazing or larger pies for dinner. If you want a bowl-and-hand-pie combo, pair one with a cozy cup of Creamy Butternut Squash Soup with Apple and call it a day. After one bake, you’ll file these under “repeat worthy.”

Table of Contents

Why These Leftover Turkey Hand Pies Work

The method keeps every bite flaky and leak-free

Leftover turkey hand pies succeed when two things happen: the crust bakes golden and the filling stays put. We thicken the filling with a spoon or two of gravy (or a bit of cream cheese) so it doesn’t ooze. We also cool the filling slightly before assembly; warm steam is the enemy of sealed edges. After you fold, seal twice—light water or egg around the rim, press to close, then crimp with a fork. Finally, cut two tiny vent slits so steam escapes in the oven. These steps give you crisp layers and tidy slices, not soggy bottoms.

Crescent vs. puff pastry—use what you have

Small touches that create big flavor

A few bright elements lift the richness: a teaspoon of cranberry sauce inside each pie, a sprinkle of chopped herbs, or a squeeze of lemon over the finished tray. A quick egg wash makes the tops shine and turn deep gold. If you have leftover roasted vegetables, a spoonful in the mix adds color and texture without extra work.

Built for real kitchens and busy weeks

These leftover turkey hand pies scale beautifully. Make appetizer minis for grazing boards or 5–6 inch rounds for dinner portions. They hold well on a buffet and reheat without turning greasy. If you love crescent recipes, the shaping will feel familiar—see your technique muscle memory from Leftover Turkey Crescent Roll Pinwheels transfer right over: roll, seal, and bake until golden.

Print

Ingredients & Substitutions

What you need for flaky, dependable leftover turkey hand pies

• Cooked turkey, chopped (2–2½ cups): Light/dark meat both work. Chop small so seams seal.
• Binding + moisture (choose one): ½–¾ cup leftover gravy, or 4–6 oz cream cheese, or ½ cup thick béchamel. Keeps leftover turkey hand pies juicy without leaks.
• Cranberry element (2–4 tbsp): Whole-berry cranberry sauce or a quick relish for sweet-tart balance.
• Vegetables (1–1½ cups, optional): Peas, diced carrots, sautéed onion/celery, or leftover roasted veg (chop fine).
• Cheese (optional, ½–1 cup): Swiss, cheddar, or brie (for a “cranberry brie” vibe).
• Dough (pick one):
  • Crescent dough (2 tubes, 8 ct) for easy sealing and soft, buttery chew.
  • Puff pastry (2 sheets) for lofty, extra-flaky layers.
• Finishers: 1 egg + 1 tsp water (egg wash), flaky salt/pepper, fresh herbs (thyme/parsley), sesame or poppy seeds (optional).

Flavor echo idea: If you love the cranberry + pastry combo, these play beautifully alongside your Turkey Cranberry Crescent Wreath on a party table.

Smart swaps (so nothing stops the bake)

• No gravy left? Use cream cheese (softened) or make a 5-minute béchamel (butter + flour + milk + salt/pepper).
• No cranberry sauce? Stir in chopped dried cranberries (¼ cup) + 1 tsp orange zest.
• Gluten-free option: Use GF puff pastry if available; keep seams well-crimped.
• Dairy-free: Use DF cream cheese or skip cheese; bind with thickened stock (cornstarch slurry) instead of dairy.
• No eggs for wash? Brush tops with milk or cream for color; olive oil for sheen.

Crescent vs. Puff Pastry (Quick Comparison)

Category	Crescent Dough	Puff Pastry
Texture	Soft, buttery, kid-friendly	Extra flaky, layered, “bakery” look
Oven Temp	375–400°F	400°F
Bake Time	16–20 minutes (size-dependent)	18–22 minutes (size-dependent)
Sealing	Easier to seal; forgiving	Needs firm crimp; chill helps
Best Use	Weeknights, minis, easy sealing	Guests, showy flakes, larger pies
Freeze (Unbaked)	Freeze solid; bake from frozen +3–5 min	Same; add +4–6 min

Tip: For the neatest seams on leftover turkey hand pies, press to close, brush a whisper of water or egg on the edge, fold, press again, then crimp with a fork.

Three Filling Paths (Choose Your Adventure)

1) Savory Gravy Turkey

• Turkey + Gravy + Veg: 2 cups chopped turkey, ½–¾ cup gravy, 1 cup peas/carrots, salt/pepper.
• Why it works: Classic pot-pie comfort with minimal prep; gravy binds so seams don’t burst.
• Cheese? Optional cheddar (¼–½ cup) if you like extra richness.

2) Cranberry Brie Turkey

• Turkey + Brie + Cranberry: 2 cups turkey, 4 oz brie (small cubes), 2–3 tbsp cranberry sauce, thyme.
• Why it works: Sweet-tart lift from cranberry and creamy brie pockets; elegant for guests.
• Note: Keep cranberry modest to avoid seepage; it should dot the mix, not flood it.

3) Veggie Pot Pie Turkey

• Turkey + Creamy Base + Veg: 2 cups turkey, 4–6 oz cream cheese (or ½ cup béchamel), 1–1½ cups mixed veg, herbs.
• Why it works: Creamy, cozy filling that stays put; great for using leftover roasted vegetables.
• Brighten: Add a teaspoon of lemon juice or a pinch of dried thyme for lift.

Portioning & Cut Sizes (so timing stays predictable)

Use Case	Cutter Size (Diameter)	Pies from 2 Sheets/Tubes	Bake Time Range
Appetizer minis	3–3½ in	16–20 mini pies	14–18 min
Lunch size	4½–5 in	8–10 medium pies	16–20 min
Dinner size	5½–6 in	6–8 large pies	18–22 min

Note: Puff pastry rises higher; check early. Crescent browns faster on edges; rotate pan once.

Equipment

Tools that make assembly quick (and seams reliable)

• 2 large rimmed baking sheets: Give pies room so edges crisp instead of steaming.
• Parchment paper: Easy release and cleanup.
• Round cutter or small bowl (3–6 inches): For consistent sizes.
• Rolling pin: To even out seams or thin dough slightly.
• Pastry brush: For egg wash (deep golden color).
• Fork: To crimp edges securely.
• Small knife: For vent slits on top.
• Mixing bowl + spatula: To combine filling (and cool it fast).
• Cooling rack: Keeps bottoms flaky after baking.
• Oven thermometer (optional): Ensures a true 375–400°F bake.

Tip: If your oven has convection, use it for more even browning and rotate the pans once.

Step-by-Step: Flaky, Leak-Proof Leftover Turkey Hand Pies

1) Make and cool the filling

• In a bowl, combine chopped turkey with your binder: ½–¾ cup leftover gravy, or 4–6 oz cream cheese, or ½ cup béchamel.
• Add optional veg (peas/carrots/onion) and 2–3 tablespoons of cranberry sauce if using. Season with salt/pepper.
• Cool the filling 10–15 minutes (fridge or spread on a plate). Warm steam weakens seams and can cause leaks in leftover turkey hand pies.

Pro Tip: If the filling looks loose, stir in an extra tablespoon of gravy or a spoon of cream cheese until it holds a soft mound.

2) Prep the dough & cut shapes

• For crescent dough: Press seams together on a lightly floured surface to form a sheet; roll lightly to even thickness.
• For puff pastry: Thaw just until pliable but still cool; roll to about ⅛ inch.
• Use a 3–6 inch round cutter (or a bowl) to cut even circles. Reroll scraps once if needed.

3) Fill, seal, and crimp

• Place 1–3 tablespoons of filling in the center (amount depends on circle size).
• Brush a thin ring of water or egg around the edge. Fold dough over to form a half-moon; press to seal.
• Crimp with a fork all the way around to lock the seam. This double seal prevents oozing as leftover turkey hand pies bake.

Pro Tip: If using cranberry sauce, keep it toward the middle so it doesn’t seep into the seam.

4) Vent and egg-wash

• Cut two tiny vent slits on top of each pie so steam escapes.
• Brush tops with egg wash (1 egg + 1 tsp water). Sprinkle a pinch of flaky salt or seeds if you like.

5) Bake (crescent vs. puff pastry timing)

• Arrange on parchment-lined sheets with space between pies.
• Crescent dough: Bake at 375–400°F for 16–20 minutes, until deeply golden (size-dependent).
• Puff pastry: Bake at 400°F for 18–22 minutes, until tall, flaky, and well browned.
• Rotate pans halfway for even color. Transfer baked pies to a cooling rack 5–10 minutes so bottoms stay crisp.

6) Serve

• Plate minis for a grazing board or serve larger pies with a simple salad or soup. If you’re setting a festive spread, add a shaped bread centerpiece like Pull-Apart Christmas Tree Garlic Bread to round out the tray.

Air Fryer Option (great for small batches)

• Preheat air fryer to 350–360°F.
• Air fry hand pies 10–13 minutes, flipping once for even browning.
• Watch the last 2 minutes; air fryers vary. If tops brown too fast, lower heat slightly.

Quick Visual Doneness Cues

• Color: Tops and edges should be deep golden, not pale.
• Structure: Puff layers should look distinct; crescent should feel set, not doughy.
• Seams: No bubbling leaks; vent slits lightly opened.
• If unsure: Temp the center of one pie; filling should reach 165°F.

Variations, Sauces & Sides

Four flavor paths (pick one—or mix and match)

Cranberry-Brie Leftover Turkey Hand Pies
Fold 4 oz diced brie and 2–3 tablespoons whole-berry cranberry sauce into the filling. Season lightly with thyme. The brie melts into soft pockets that complement the tangy cranberry.

Pot Pie–Style Leftover Turkey Hand Pies
Stir in peas, diced carrots, and sautéed onion with your gravy or cream cheese binder. Add a pinch of dried thyme and black pepper. It’s classic comfort in a tidy, flaky package.

Southwest Leftover Turkey Hand Pies
Use pepper jack, chopped green chiles, and a spoon of sour cream in place of gravy. Add a squeeze of lime after baking. Cilantro and a quick salsa dip make this variation bright.

Mushroom–Thyme Leftover Turkey Hand Pies
Sauté mushrooms in butter until browned; cool, then fold into the turkey with cream cheese or béchamel and a pinch of thyme. Deeply savory, with lovely moisture and umami.

Easy dipping sauces (5-minute upgrades)

• Cranberry-Mustard: 3 tbsp cranberry sauce + 1 tbsp Dijon + splash of orange juice.
• Herby Yogurt: ½ cup Greek yogurt + lemon + dill/parsley + salt and pepper.
• Garlic Butter Gravy: Melt 1 tbsp butter with a pinch of garlic; whisk into warmed gravy.

Simple sides that always work

• Crisp green salad with citrus vinaigrette
• Roasted green beans or broccoli
• Warm dinner rolls or rustic bread (for catching drips)

Make-Ahead, Freeze & Reheat

Make-ahead—two smart options

Chill and bake same day:
Assemble leftover turkey hand pies, place on a parchment-lined sheet, cover, and refrigerate up to 24 hours. Brush with egg wash right before baking.

Par-bake for the win:
Bake pies until just pale-golden (about 70% done). Cool on a rack, refrigerate up to 24 hours, then finish in a 375–400°F oven for 6–10 minutes until deep golden.

Freezer-friendly playbook

Freeze unbaked (best texture):

• Assemble and place on a lined tray. Freeze solid.
• Transfer to freezer bags (label with dough type and date).
• Bake from frozen:
  • Crescent: 375–400°F for 19–25 minutes (+3–5 min).
  • Puff: 400°F for 22–28 minutes (+4–6 min).
• Brush with egg wash straight from the freezer, then bake.

Freeze baked (still very good):

• Cool completely. Wrap individually and bag.
• Reheat: 350–375°F for 10–15 minutes (air fryer 325–350°F, 6–8 minutes).
• If tops brown too quickly, tent loosely with foil.

Reheating without sogginess

• Oven: Place pies on a preheated sheet; bake until crisp and hot in the center.
• Air fryer: Re-crisps edges quickly—watch closely the last 1–2 minutes.
• Microwave (only in a pinch): Wrap in a paper towel to reduce steam; finish in a hot oven 2–3 minutes for flake.

Safe storage notes

• Refrigerate leftover pies within 2 hours of baking.
• Typical guidance for cooked turkey leftovers is up to 3–4 days in the fridge; when in doubt, go earlier.
• Always reheat to a steamy hot center; if you temp, aim for around 165°F inside.

Troubleshooting & Pro Fixes

Soggy bottoms

• The filling was too warm or too loose. Cool it fully and thicken with a bit more gravy or cream cheese. Bake on a hot, rimmed sheet and avoid overcrowding.

Bursting seams or leaks

• You skipped the double seal. Brush water/egg on edges, press, then crimp with a fork. Keep cranberry pockets centered and away from the edge.

Pale tops

• Add an egg wash (1 egg + 1 tsp water) and bake 2–3 minutes longer. Move to a higher rack for better browning.

Greasy feel

• Too much cheese or butter pooled. Reduce cheese slightly and ensure pies have space so air circulates. Transfer baked pies to a cooling rack so bottoms stay crisp.

Dry interior

• Binding was too thick or pies were overbaked. Add a spoon of gravy to the next batch, and check 2 minutes earlier.

FAQs

Conclusion

Leftover turkey hand pies turn day-after odds and ends into flaky, golden pockets that feel brand new. Choose your dough—comfortably sealed leftover turkey crescent hand pies or showy leftover turkey puff pastry hand pies—then pick a filling that fits the moment: classic baked turkey hand pies with gravy, festive cranberry turkey hand pies, or nostalgic leftover turkey pot pie hand pies.

They freeze beautifully, reheat without losing flake, and travel well for lunches, buffets, and game days. Make a double batch now, save half as freezer friendly hand pies turkey, and you’ve got effortless meals ready to bake on busy nights. For a sweet finish that keeps the holiday mood going, set out a pan of Cranberry Pecan Pie Bars and let everyone help themselves.