Leftover Turkey Hand Pies

Leftover turkey, buttery roasted cashews, flaky crescent roll dough and a mild coconut curry make these Turkey Hand Pies just the most delicious morsels of goodness!

📝 Ingredients

• 1 1/2 cups shredded turkey (cooked) (substitute ground turkey)
• 2-8 ounce cans crescent roll sheets
• 1/4 cup cashews (roughly chopped)
• 2 tablespoons ghee (substitute butter or coconut oil, plus 1 tablespoon)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ginger paste
• 1 garlic clove (minced)
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• 1/4 cup coconut milk
• 1/4 cup turkey stock (substitute chicken stock)

👨‍🍳 Instructions

1. 1Preheat oven: Preheat the oven to 350F degrees.
2. 2Cook aromatics: Heat the ghee in a skillet over medium heat. Add the ginger and garlic and saute for 1 minutes.
3. 3Cook turkey & seasonings: Add the turkey, cashews, curry powder, garam masala, coconut sugar and salt. Saute for 1-2 minutes, until well combined.
4. 4Cook turkey in liquid: Add the coconut milk and turkey stock and cook until the liquid is mostly evaporated (about 1 minute). Remove from heat and set aside.
5. 5Fill crescent dough: Roll the crescent dough out onto a flat surface and cut the dough into 6 equal squares.
6. 6Fold stuffed crescent dough: Place 2 tablespoons of the turkey mixture in the center of each dough square. Bring each dough corner up and pinch to seal together at the top (see photos above for examples).
7. 7Make more hand pies: Follow the same steps for the second container of crescent dough.
8. 8Brush pies with ghee: Place all turkey crescent rolls on a parchment paper lined baking sheet and brush with 1 tablespoon of ghee.
9. 9Bake hand pies: Bake for 20-25 minutes, until dough is golden brown. Remove and let cool for 5-10 minutes.