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Turkey and Vegetable Hand Pies

Turkey and Vegetable Hand Pies

Ground turkey, carrot, and green beans -- with a little cream -- conjure pot pie; a food processor brings the dough together quickly.

Everyday Food, September 2007 http://www.marthastewart.com/313340/turkey-and-vegetable-hand-pies
5
Rated
100100(2)2
  • Prep Time 50 minutes
  • Total Time 1 hour 20 minutes
  • Yield Makes 4

Ingredients

    • 1 2/3 cups all-purpose flour (spooned and leveled), plus more for rolling
    • 8 tablespoons (1 stick) butter, chilled, cut into chunks
    • 2 teaspoons baking powder
    • Coarse salt and ground pepper
    • 1/4 to 1/2 cup ice water
    • 2 tablespoons olive oil
    • 1 small onion, minced
    • 3 garlic cloves, minced
    • 1 carrot, halved lengthwise and thinly sliced crosswise
    • 1 pound ground turkey (93 percent lean, dark meat)
    • 1 box (9 ounces) frozen French-cut green beans, thawed, squeezed dry, and coarsely chopped
    • 1/4 cup heavy cream

Directions

  1. In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
  2. Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
  3. Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

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