Which dough should I use for the best result—crescent or puff pastry?

If you want a softer, ultra-forgiving seal, go with leftover turkey crescent hand pies ; they’re great for beginners and kids. If you prefer dramatic layers and a bakery-style look, choose leftover turkey puff pastry hand pies and bake a touch hotter for tall, crisp flakes.

How do I stop leaks and keep the edges sealed?

Cool the filling, keep cranberry or gravy centered, then seal twice: brush the rim with water or egg, press to close, and crimp with a fork . Add two tiny vent slits on top. This simple routine keeps even easy turkey hand pies neat and flake-forward.

Can I freeze them for later?

Yes—these are truly freezer friendly hand pies turkey . Freeze unbaked on a lined tray, bag once solid, then bake from frozen (crescent: 375–400°F, +3–5 minutes; puff: 400°F, +4–6 minutes). Brush with egg wash right before they go in.

What fillings work best, and how do I label them for readers?

For classic comfort, make baked turkey hand pies with gravy (plus peas/carrots). For festive sweet-tart, try cranberry turkey hand pies (with brie or cheddar). If you want pot-pie nostalgia in a handheld, title them leftover turkey pot pie hand pies so expectations match the mix.

Can I air fry them? What about reheating?

Air fry at 350–360°F for 10–13 minutes (flip once); from frozen, 330–340°F for 14–18 minutes, watching color at the end. To reheat baked pies, use a hot oven or air fryer to bring back the flake—skip the microwave unless it’s a quick single portion.

What sizes should I cut, and how many will I get?

For appetizers, cut 3–3½-inch rounds (16–20 minis from two sheets). For lunch, 4½–5 inches (8–10). For dinner, 5½–6 inches (6–8). Smaller rounds bake faster; larger need a couple extra minutes, especially with leftover turkey puff pastry hand pies .

Leftover Turkey Hand Pies – 30-Minute Irresistible Favorite

Name: Leftover Turkey Hand Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2–2½ cups cooked turkey, chopped small; ½–¾ cup leftover gravy (or 4–6 oz cream cheese, softened; or ½ cup thick béchamel); 2–4 tbsp whole-berry cranberry sauce (optional); 1–1½ cups mixed veg (peas, diced carrots, sautéed onion/celery), optional; ½–1 cup shredded cheese (cheddar or Swiss) or 4 oz brie, optional; 2 tubes crescent dough (8 ct each) or 2 sheets puff pastry, thawed just pliable; 1 egg + 1 tsp water (egg wash); Salt and black pepper, to taste; Fresh thyme or parsley, optional; Sesame or poppy seeds, optional

Description

Flaky leftover turkey hand pies turn post-holiday turkey into golden, portable pockets. Use crescent dough for easy sealing or puff pastry for extra flake. A quick, creamy binder (gravy or cream cheese) keeps the filling moist and leak-proof, with optional cranberry for a sweet-tart lift. Freeze unbaked and bake straight from frozen when you need them.

Ingredients

Scale

2–2½ cups cooked turkey, chopped small
½–¾ cup leftover gravy (or 4–6 oz cream cheese, softened; or ½ cup thick béchamel)
2–4 tbsp whole-berry cranberry sauce (optional)
1–1½ cups mixed veg (peas, diced carrots, sautéed onion/celery), optional
½–1 cup shredded cheese (cheddar or Swiss) or 4 oz brie, optional
2 tubes crescent dough (8 ct each) or 2 sheets puff pastry, thawed just pliable
1 egg + 1 tsp water (egg wash)
Salt and black pepper, to taste
Fresh thyme or parsley, optional
Sesame or poppy seeds, optional

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Instructions

Make the filling: In a bowl, combine turkey with gravy (or cream cheese/béchamel). Fold in veg and cranberry if using; season. Cool 10–15 minutes.
Prep dough: For crescents, press seams to form sheets; roll lightly. For puff, roll to ~⅛ inch while still cool.
Cut rounds: Use a 3–6 inch cutter. Gather scraps and reroll once if needed.
Fill & seal: Add 1–3 tbsp filling to center. Brush edge with water or egg, fold to half-moon, press, then crimp with a fork.
Vent & wash: Cut two tiny vent slits on top. Brush with egg wash; sprinkle seeds or flaky salt if desired.
Bake:
Crescent: 375–400°F for 16–20 minutes, until deep golden.
Puff: 400°F for 18–22 minutes, tall and flaky. Rotate pans halfway.
Rest & serve: Cool 5–10 minutes on a rack. Serve with warm gravy or cranberry-mustard.

Notes

Freeze unbaked on a tray, then bag. Bake from frozen: Crescent 19–25 min at 375–400°F; Puff 22–28 min at 400°F.
Air fryer: 350–360°F 10–13 min (flip once); from frozen 330–340°F 14–18 min.
For pot-pie style, add peas/carrots and extra gravy. For cranberry-brie, keep cranberry modest and centered.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: approx. per hand pie
Calories: 240 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 11 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 13 g

Description

Ingredients

Instructions

Notes

Nutrition

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