Turkey Picnic Pies




Introduction: Turkey Picnic Pies

This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies.  Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold!  The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change!  Easy as!

This evening I made the pie and we had roast potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy!  Yummo!
It is also absolutely really yummy on a summer day with a fresh green salad!

Step 1: Ingredients

2 sheets of thawed puff pastry (I use Pepperidge Farm)

1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots

2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste

Makes six Texas muffin sized pies or one 9 inch pie

** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork.

Step 2: Method - Filling

Preheat oven to 425F

In a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.

Add salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.

Add the vegetables to the bowl of turkey and put to one side.

Step 3: Method - Sauce/Gravy

Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat.  Then add the flour and cook for about a minute.

Whisk in the stock and whisk until thickened (happens very fast).

Stir/Whisk in cream and heat through.

Stir/Whisk in the Dijon, thyme and salt and pepper to taste.

Pour sauce over the turkey and vegetables and mix together.

Step 4: Method - Assembly of the Pie

Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).

Roll out the pastry sheet and cut into 6 squares.

Put a square of pastry in each cup.

Fill the pastry cups with the filling mixture and fold the four corners of the pastry together.

Brush the top with an egg wash.

Cook for about 30 mins or until the top is golden and the filling is bubbling!

Let pies sit for five minutes before serving.

Step 5: Serve

Serve with winter veges or a summer salad!  Yummo!

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    7 Discussions


    Reply 8 years ago on Introduction

    Hey Penolopy I am also agree with you. Its really yummy


    8 years ago on Introduction

    Can't wait until tomorrow to make these. What are your thoughts on freezing them? I'm thinking after-school snacks. Freezer to microwave ...


    Reply 8 years ago on Introduction

    I'm not sure... to be fair, they never last that long at my house!

    They are really tasty cold, and I would be hesitant about reheating them but if you make them hot enough and then let them cool a bit, I think that would be fine!


    Reply 8 years ago on Introduction

    They came out great ! I tripled the recipe and ended up with 2 dozen muffin sized pies and enough filling to make a 9" pie also.


    Reply 8 years ago on Introduction

    Wow! Awesome :) I'm so glad you liked them!


    8 years ago on Introduction

    Those look so good. I love anything encased in dough and cooked in a muffin tin.