Leftover Turkey and Sweet Potato Pasties
Leftover turkey and sweet potato pasties are a savory comfort food recipe that uses up leftover turkey from Thanksgiving or Christmas in a delicious way. Use buttery puff pastry, fresh cranberries, and healthy veggies to make these beautiful baked hand pies. Why not try it for dinner tonight?
Servings: 6 pasties
Calories: 730kcal
Ingredients
- ½ cup shredded turkey
- ½ cup leftover gravy
- 2 sheets puff pastry or 1.3 pounds homemade rough puff pastry
- ⅓ cup sweet potato peeled and finely diced
- ¼ cup yellow onion chopped
- 2 tablespoons fresh garlic chopped
- ½ cup fresh cranberries
- 1 large egg
Instructions
- Preheat the oven to 400°F. Line a large cookie sheet with parchment paper.
- Rinse the cranberries and discard any bad ones.
- Mix the chopped turkey into the gravy.
- If you're using store-bought puff pastry, cut each sheet into 4 equal squares. If you're using homemade pastry, roll it out to ⅛ inch thick, then cut out six 6 ½ inch circles from the pastry. Stack the scraps and re-roll them as needed.
- To assemble each pasty, place a spoonful of the turkey/gravy mixture in the middle of the pastry. Add 4-5 sweet potato cubes, 3-4 cranberries, and a sprinkle of onion and garlic on top. Be careful not to overfill.
- Brush half of the pastry edge with beaten egg, then fold over the top. Press the seam together gently and crimp with a fork to seal. Transfer to the prepared cookie sheet, and repeat step 5 with the remaining pastry.
- Brush all of the pasties with beaten egg, poke two vent holes in each one, and chill for 10 minutes in the fridge.
- Bake at 400°F for 25-30 minutes, until the pastry has puffed and is a rich golden brown.
- Transfer the pasties to a wire rack and let them cool for 20-30 minutes before eating. Enjoy while fresh and warm!
Notes
- Use homemade pastry for the best flavor.
- Speed up the prep time by using leftover gravy, or make your own as in the instructions above.
- Use fresh or frozen cranberries, whichever you have.
- Prevent broken pasties by not overfilling and by sealing the edges tightly.
- Don't have leftover gravy? Make your own. Melt 3 tablespoons of salted butter in a saucepan over medium heat, then add 5 tablespoons of flour and whisk continuously for 2-3 minutes. Gradually pour in 1 ¼ cups of chicken stock, whisking continuously, then bring to a boil. Turn the heat to medium-low and cook for about 2 minutes, stirring frequently, until the gravy has thickened. Season with 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, ½ teaspoon salt, and ¼ teaspoon black pepper, then stir in 1 tablespoon of butter.
Nutrition
Serving: 1pasty | Calories: 730kcal | Carbohydrates: 59g | Protein: 22g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 636mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2623IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 4mg
