Turkey Hand Pies with Butternut Squash and Kale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 814
- Total Fat
- 59
- Saturated Fat
- 15
- Carbohydrates
- 54
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 101
- Sodium
- 692
- Total: 45 min
- Active: 25 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- Put the pies at least 1 inch apart on the prepared baking sheet. Bake until the dough is lightly browned, 15 to 20 minutes.
- Mix the sour cream, lemon juice, parsley and 1/4 teaspoon salt in a small bowl. Serve with the hand pies.