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Turkey Chili Hand Pies

Hand pies are part of a growing trend of old-becomes-new-again recipes

taking the country by storm. At their most basic, they are sweet or savory
fillings in pastry or pie dough, small enough to be held in the hand for on-
the-go enjoyment.
These hand pies make the most of leftover turkey from your holiday roast,
blending meat, tomato, cheese and spices into a zesty, flavorful filling
surrounded with an incredibly flaky crust. Before you know it, you'll want
one for each hand!

Volume Ounces Grams

One recipe Quick Flaky Pastry OR your favorite pie dough

283g shredded cooked turkey Recipe summary
Hands-on time:
142g diced onion
35 mins. to 40 mins.
2 cloves garlic, minced
Baking time:
1 tablespoon chili powder 20 mins. to 30 mins.
1/2 teaspoon ground cumin Total time:
1/2 teaspoon each salt and pepper 2 hrs 15 mins. to 2 hrs 30 mins.
425g ground tomatoes Yield:
113g shredded sharp cheddar cheese 8 to 24 pies, depending on size
1 to 2 tablespoons tomato paste, as needed

Directions
1) Prepare your flaky pastry or pie dough recipe and set aside to chill for
at least 30 minutes. This can be made the day before if desired. Keep
chilled until ready to use.

2) Prepare the turkey chili. Begin by sautéing the onion and garlic in a
small amount of water or oil. When the onion begins to turn opaque, stir
in the chili powder, cumin, salt and pepper.

3) Continue to sauté for 1 minute, until the mixture is very fragrant. Add
the tomatoes and cooked turkey, bring to a boil, and reduce the heat to
low. Simmer for 10 minutes.

4) Stir in the cheese and check for consistency. If the chili seems on the
wet side, add a tablespoon or two of tomato paste to thicken it up. As a
filling, it will need to be slightly thicker than regular-in-the-bowl chili.
Simmer for another 10 minutes.

5) Remove from the heat, transfer to a large bowl, and place in the fridge
until cooled.

6) When you're ready to bake, preheat the oven to 375°F. Roll the crust
1/4" thick and cut circles with a biscuit cutter or other round cutter. You
can cut any size up to 6".

7) Depending on the size of the circle, place a few tablespoons of cooled

chili to the left of center, then fold the crust over the chili to make a half-
moon shape. Use a touch of water to seal the seam, and press firmly
with a fork to complete the seal.
8) Place several hand pies on a parchment-lined baking sheet and bake
for 15 to 30 minutes, again depending on the size of the pies. When
done, the crust will be golden all over and sizzling.

9) Serve hot with fresh salsa, salsa verde, sour cream, and your other
favorite toppings.