Turkey Hand Pies with Butternut Squash and Kale

The pot pie concept is transformed into hand pie form and filled with turkey, butternut squash, kale and walnuts.
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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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3 tablespoons extra-virgin olive oil

6 ounces frozen butternut squash chunks, thawed (about 1 1/2 cups)

2 teaspoons Chinese five-spice powder

8 ounces ground turkey

Kosher salt and freshly ground black pepper

6 ounces frozen kale, thawed and drained (about 2 cups)

1/3 cup chopped walnuts

One 14-ounce package refrigerated pie dough

1 large egg

1/2 cup sour cream

Juice of 1 lemon

1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped


  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Heat the oil in a large skillet over medium heat. Add the butternut squash and five-spice powder and cook until the squash is hot, about 2 minutes. Add the turkey, 1 teaspoon salt and a couple turns of pepper. Cook, stirring, until the turkey begins to brown, about 4 minutes. Stir in the kale and cook until heated through, about 5 minutes. Remove from the heat and stir in the walnuts. Season with salt and pepper. Spread out on a rimmed baking sheet to cool.
  3. Unroll both sheets of the pie dough on a work surface. Cut each piece of dough into fourths for a total of 8 pieces. Spoon a rounded 1/4 cup of the filling onto half of each piece of dough. Fold the dough over the filling and crimp with a fork to make triangular hand pies. Whisk the egg with 1 tablespoon water, then brush the egg wash onto the pies.
  4. Put the pies at least 1 inch apart on the prepared baking sheet. Bake until the dough is lightly browned, 15 to 20 minutes.
  5. Mix the sour cream, lemon juice, parsley and 1/4 teaspoon salt in a small bowl. Serve with the hand pies.