Buffalo Turkey Hand Pies

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These delicious, savory hand pies are made by filling store-bought puff pastry with diced leftover turkey that's been tossed with a buffalo-style hot sauce.

Justin Chapple

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

45 mins

Total Time:

2 hrs 10 mins

Servings:

Tossing diced leftover turkey in a buffalo-style hot sauce transforms Thanksgiving leftovers into the best-ever hand pie filling. These hand pies come together quickly thanks to store-bought puff pastry and store-bought buffalo sauce. Serve the hand pies on their own, or pile a mixed greens salad alongside them for a complete meal.

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Ingredients

½ cup buffalo-style hot sauce (such as Frank's RedHot)
2 tablespoons unsalted butter
2 cups chopped cooked turkey (white meat) (about 12 ounces)
1 medium (2-ounce) celery stalk, finely chopped (about 1/3 cup)
¼ cup finely chopped scallions (from 2 large scallions [about 2 ounces])
¼ teaspoon kosher salt
¼ teaspoon black pepper, plus more to taste
1 large egg
1 tablespoon water
All-purpose flour, for dusting
1 (14-ounce) package all-butter frozen puff pastry (such as Dufour), thawed and chilled
3 ounces low-moisture part-skim mozzarella cheese, shredded (about 3/4 cup)
Flaky sea salt, for garnish

Directions

Line an 18- x 13-inch rimmed baking sheet with parchment paper; set aside.
Cook hot sauce and butter in a small saucepan over medium, stirring occasionally, until butter melts, about 2 minutes. Pour into a medium-size heatproof bowl, and let cool slightly, about 10 minutes. Stir in turkey, celery, scallions, kosher salt, and pepper. Refrigerate, uncovered, until ready to use.
Stir together egg and 1 tablespoon water in a small bowl; set aside. Working quickly, roll out puff pastry to a 20- x 12-inch rectangle on a lightly floured work surface with short edge facing you; dust puff pastry with flour as needed to prevent sticking. Slice in half crosswise. Slice each half into 3 (10- x 4-inch) rectangles.
Spoon 1/3 cup turkey mixture onto bottom half of each rectangle, leaving a 3/4-inch border along bottom and sides. Top each with 2 tablespoons cheese. Working with 1 rectangle at a time, lightly brush bottom and side border of puff pastry with egg mixture. Fold top half of puff pastry over filling, and gently press edges together to seal. Crimp edges using a fork. Gently transfer hand pies to prepared baking sheet, spacing evenly apart. Brush hand pies with egg mixture. Cut 2 (3/4-inch) slits on top of each hand pie using a paring knife. Sprinkle hand pies with additional pepper to taste, and garnish with flaky sea salt. Freeze 30 minutes. Meanwhile, preheat oven to 425°F.
Remove hand pies from freezer, and bake in preheated oven until hand pies are slightly puffed and lightly browned on top, about 15 minutes. Reduce oven temperature to 375°F, and bake until pies are puffed, browned, and crisp, 20 to 25 minutes. Let stand 10 minutes.