Nothing says Christmas like the smell of turkey and cranberries wafting through the kitchen! These mini turkey & cranberry hand pies have become my absolute must-make holiday appetizer; they’re like little edible Christmas presents packed with festive flavors. I first stumbled on this recipe when drowning in leftover turkey after last year’s feast (who else always cooks enough for a small army?). Now they’re my secret weapon for holiday parties, golden, flaky pockets of savory-sweet goodness that disappear faster than Santa’s cookies. The best part? They come together in minutes using ingredients you probably already have from your holiday meal.
Christmas Mini Turkey & Cranberry Hand Pies Ingredients
Let’s talk ingredients, because great hand pies start with great stuff! Here’s what you’ll need to make about a dozen of these festive bites:
- 2 cups cooked turkey, shredded (leftovers work perfectly here!)
- 1/2 cup cranberry sauce (I prefer the jellied kind for smoother filling)
- 1 package pre-made pie crust (because who has time to make dough during the holidays?)
- 1 egg, beaten (for that gorgeous golden finish)
- 1 tbsp butter (because butter makes everything better)
- 1/2 tsp salt (just enough to balance the sweetness)
- 1/4 tsp black pepper (for a tiny kick)
See? Nothing fancy, just simple, delicious ingredients that come together to make magic. Now grab your apron and let’s get baking!
Why You’ll Love These Christmas Mini Turkey & Cranberry Hand Pies
Oh my goodness, where do I even start? These little hand pies are absolute holiday game-changers! Here’s why they’ll become your new Christmas tradition:
- Leftover magic: Turns that mountain of turkey into something exciting (no more boring sandwiches!)
- Festive flavors: That perfect sweet-savory combo just screams Christmas
- Quick prep: Ready in under an hour, perfect for last-minute guests
- Portable perfection: No plates needed, just grab and go!
- Crowd-pleaser: Equally loved by kids and adults (trust me, I’ve tested this!)
Seriously, these are the edible equivalent of holiday cheer wrapped in flaky pastry. You’re going to adore them!
How to Make Christmas Mini Turkey & Cranberry Hand Pies
Alright, let’s turn these ingredients into little pockets of holiday joy! I promise it’s easier than wrapping presents (and way more delicious). Here’s how we do it, step by step.
Preparing the Filling
First up, the filling, the heart and soul of our hand pies! In a bowl, mix together your shredded turkey, cranberry sauce, melted butter, salt, and pepper. The key here is balance, you want just enough cranberry to complement the turkey without overpowering it. Taste and adjust as needed, maybe a pinch more pepper if you’re feeling bold!
Assembling the Hand Pies
Now for the fun part! Roll out your pie crust on a lightly floured surface. Use a 3-inch round cutter (or a glass if you’re improvising) to cut circles. Spoon about a tablespoon of filling onto one half of each circle, leaving a border. Brush the edges with beaten egg (this is our edible glue!), then fold dough over to create half-moons. Crimp the edges with a fork, press firmly so they don’t pop open in the oven. Finally, brush the tops with more egg wash for that beautiful golden shine.
Baking Tips for Perfect Christmas Mini Turkey & Cranberry Hand Pies
Pop them in a preheated 375°F oven on the middle rack; this ensures even baking. Watch for that perfect golden brown color at about 20 minutes, that’s your cue, they’re done! Let them cool slightly before serving (I know it’s hard to wait). Pro tip: Don’t overfill or you’ll have cranberry volcanoes! And if you’re making a big batch, bake in shifts rather than crowding the pan.
Ingredient Notes & Substitutions
Listen, I get it, holiday cooking means improvisation! Here’s how to adapt these hand pies when you’re in a pinch or catering to different diets. First, that turkey? Chicken works just as beautifully if that’s what you’ve got. And about the cranberry sauce, homemade is fabulous if you’re feeling fancy, but honestly, that canned stuff works like a charm (no judgment here!).
For my gluten-free friends, swap in your favorite GF pie crust; the filling doesn’t know the difference! Dairy-free? Just skip the butter or use your preferred substitute. The egg wash can be replaced with milk or even a light oil brushing. The point is, don’t let missing ingredients stop you from making these festive bites!
Serving Suggestions for Christmas Mini Turkey & Cranberry Hand Pies
Oh, the fun part, showing off these little beauties! I love arranging them on a rustic wooden board with sprigs of fresh rosemary for that festive touch. For dipping? A simple bowl of extra cranberry sauce or even a creamy garlic aioli works wonders. They’re perfect alongside a crisp winter salad or as part of a holiday charcuterie spread. And here’s my secret, scatter some pomegranate seeds around the platter for pops of festive color that’ll make everyone reach for seconds!
Storing and Reheating Christmas Mini Turkey & Cranberry Hand Pies
Okay, confession time, these rarely last long enough to store at my house! But when they do (miracle of miracles), here’s how to keep them tasting fresh. Store cooled pies in an airtight container; they’ll stay delicious for about 3 days. When reheating, skip the microwave (soggy pastry alert!) and pop them in a 350°F oven for 5-7 minutes instead. That way, you’ll get back that perfect flaky crunch!
Christmas Mini Turkey & Cranberry Hand Pies Nutrition Information
Now, let’s talk numbers, but remember, these are estimates based on my exact ingredients. Your mileage may vary depending on brands and tweaks! Each adorable mini pie packs about 180 calories, with 9g of protein to keep you going through all that holiday shopping. They’ve got 18g carbs (that flaky crust!), 8g fat, and just 5g of sugar per serving, not bad for such a festive treat! The sodium comes in at 220mg, so if you’re watching that, maybe go easy on adding extra salt. Honestly? For something this delicious, I call that a holiday win!
FAQs About Christmas Mini Turkey & Cranberry Hand Pies
I get asked all sorts of questions about these festive hand pies. Here are the answers to the ones that pop up most often in my kitchen (and my DMs)!
Can I Use Fresh Cranberries Instead of Sauce?
Absolutely! Just cook 1 cup fresh cranberries with 1/4 cup sugar and 2 tbsp water until they burst and thicken (about 10 minutes). Let it cool before mixing with the turkey; that tart pop of fresh cranberry is divine!
How Do I Prevent Soggy Bottoms?
My grandma’s trick? Bake on a preheated baking sheet! Or give your crust circles a quick 5-minute pre-bake before filling. Either method creates a protective barrier against that pesky sogginess.
Can I Freeze These Hand Pies?
You bet! Freeze unbaked pies on a tray, then transfer to bags. Bake straight from frozen, adding 5 extra minutes. They keep for 3 months, perfect for unexpected holiday guests!
How Far in Advance Can I Make Them?
Assemble them the morning of your party and refrigerate until baking. The filling stays fresh for 24 hours in the fridge; just wait to brush with egg wash until right before baking.
I’d love to see your holiday creations! Snap a pic of your golden-brown hand pies and tag me. Nothing makes me happier than seeing these festive bites on your Christmas tables. For more holiday inspiration, check out Family Tastes.
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3-Ingredient Magic: Christmas Mini Turkey & Cranberry Hand Pies
- Total Time: 35 minutes
- Yield: 12 mini pies 1x
- Diet: Low Lactose
Description
Delicious mini hand pies filled with turkey and cranberry sauce, perfect for Christmas.
Ingredients
- 2 cups cooked turkey, shredded
- 1/2 cup cranberry sauce
- 1 package pre-made pie crust
- 1 egg, beaten
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Roll out pie crust and cut into circles.
- Mix turkey, cranberry sauce, butter, salt, and pepper in a bowl.
- Spoon filling onto half of each circle.
- Fold dough over filling and crimp edges.
- Brush with beaten egg.
- Bake for 20 minutes or until golden brown.
Notes
- Use leftover turkey for this recipe.
- Store in an airtight container for up to 3 days.
- Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg