Turkey Hand Pies with Butternut Squash and Kale

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


  • 3 tablespoons extra-virgin olive oil
  • 6 ounces frozen butternut squash chunks, thawed (about 1 1/2 cups)
  • 2 teaspoons Chinese five-spice powder
  • 8 ounces ground turkey
  • Kosher salt and freshly ground black pepper
  • 6 ounces frozen kale, thawed and drained (about 2 cups)
  • 1/3 cup chopped walnuts
  • One 14-ounce package refrigerated pie dough
  • 1 large egg
  • 1/2 cup sour cream
  • Juice of 1 lemon
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped


Step 1

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Step 2

Heat the oil in a large skillet over medium heat. Add the butternut squash and five-spice powder and cook until the squash is hot, about 2 minutes. Add the turkey, 1 teaspoon salt and a couple turns of pepper. Cook, stirring, until the turkey begins to brown, about 4 minutes. Stir in the kale and cook until heated through, about 5 minutes. Remove from the heat and stir in the walnuts. Season with salt and pepper. Spread out on a rimmed baking sheet to cool.

Step 3

Unroll both sheets of the pie dough on a work surface. Cut each piece of dough into fourths for a total of 8 pieces. Spoon a rounded 1/4 cup of the filling onto half of each piece of dough. Fold the dough over the filling and crimp with a fork to make triangular hand pies. Whisk the egg with 1 tablespoon water, then brush the egg wash onto the pies.

Step 4

Put the pies at least 1 inch apart on the prepared baking sheet. Bake until the dough is lightly browned, 15 to 20 minutes.

Step 5

Mix the sour cream, lemon juice, parsley and 1/4 teaspoon salt in a small bowl. Serve with the hand pies.

Leave a Reply

Your email address will not be published. Required fields are marked *