Cranberry Glazed Turkey Hand Pies

Cranberry Glazed Turkey Hand Pies: a practical, make-ahead way to use holiday leftovers

The day after a big turkey dinner, the fridge is packed. Turkey sits beside a bowl of cranberry sauce. There might be a little gravy, a nub of cheese, and a handful of herbs. You can reheat a plate and call it good, or you can turn those parts into something that feels new.

These cranberry-glazed turkey hand pies are simple, sturdy, and forgiving. They taste savory and a little tart, they travel well, and they freeze like a dream. The filling uses chopped turkey and a quick pan sauce that takes the edge off leftover dryness. A brush of cranberry glaze on top bakes into a shiny finish that looks like you worked harder than you did.

If you live in the Pacific Northwest, you know cranberry harvest hits right when cold rain returns and ovens feel useful again. This recipe fits that season. It’s a tidy way to feed people without dragging out every pan in the house. And if you don’t have leftovers, you can use rotisserie chicken or roasted vegetables, and it still works.

What are hand pies, and why should a home cook make them?

A hand pie is a small, sealed pie you can hold. It bakes faster than a full pie, cools quickly, and fits easily into lunch boxes. The crust can be classic pie dough, puff pastry, or a yogurt dough made in one bowl. Hand pies take well to leftover meats because the filling stays juicy inside the crust. They’re a smart use of cranberry sauce, too. That sauce adds body and a gentle tart-sweet bite that balances the savory turkey.

On a practical level, hand pies help you portion. Each one is a serving. You can make eight for dinner and freeze the rest, or bake just what you need and keep the rest unbaked in the freezer for a weeknight. They reheat well in a toaster oven and stay crisp if you avoid wrapping them while hot.

Which dough should you use?

You have three good choices. All will work with the recipe below.

Pie dough for a classic, flaky crust

Pie dough gives a sturdy and tender bite. It’s easy to seal and holds its shape. If you enjoy rolling dough, this is the most traditional choice. The butter layers puff lightly in the oven, and the crust browns well when brushed with egg wash.

Frozen puff pastry for speed

Puff pastry turns out extra crisp layers with very little work. It’s a fine option if you need to get dinner out fast or if rolling dough isn’t your favorite task. Look for pastry made with butter for the best flavor. Keep the pastry cold as you work, and seal the edges firmly so the layers don’t separate during baking.

One-bowl yogurt dough for a soft, tender crust

If you want something softer and quick, a simple yogurt dough mixes with a spoon and rolls out without fuss. It won’t flake like pie dough, but it bakes up tender and golden. The yogurt adds a mild tang that plays well with cranberry.

How do you avoid a soggy hand pie?

Juicy fillings can steam the crust from the inside, which softens the bottom. Three habits prevent that:

1. Thicken the filling. The recipe uses a small amount of flour and stock to create a light gravy around the turkey. It clings to the meat instead of pooling.
2. Cool the filling. Spoon cold or cool filling onto cold dough. Warm filling melts butter in the crust before it hits the oven, which weakens layers.
3. Vent the top. A small slit lets steam escape so the crust stays crisp.

Can you swap in chicken or vegetables?

Yes. Shredded chicken, diced roast pork, or a mix of roasted root vegetables all work. If your filling is very lean, keep the small amount of butter or oil in the pan so the texture isn’t dry. If your filling is rich, reduce the butter a bit. The cranberry glaze on top brings brightness to almost any savory base.

What does the cranberry glaze do?

The glaze is just cranberry sauce thinned with a little water and warmed until spreadable. Brushed on before baking, it sets into a shiny, gently sticky finish and adds flavor to the crust itself. It also helps panko crumbs or a pinch of chopped herbs stick if you like a textured top.

How long do hand pies keep?

Baked hand pies keep in the fridge for up to 4 days. Reheat them on a baking sheet at 350 F, about 10 to 15 minutes. They freeze well unbaked or baked. Freeze them on a sheet pan, then move to a freezer bag once firm. Bake unbaked frozen pies at 375 F until golden and hot in the center, usually 30 to 40 minutes. Reheat baked frozen pies at 350 F until hot, about 15 to 20 minutes.

Food safety notes for leftover turkey

Keep leftovers refrigerated within 2 hours of cooking. Use cooked turkey within 3 to 4 days. When reheating, the filling in the pies should reach an internal temperature of 165 F. If you’re not sure, use an instant-read thermometer and check one pie in the center. Cool cooked pies on a rack so steam can escape and the bottoms stay crisp.

The recipe

Cranberry Glazed Turkey Hand Pies

Yield: 10 hand pies
Servings: 5 to 10, depending on appetite
Active prep time: 35 minutes
Chill time: 30 minutes for dough and filling
Bake time: 25 to 30 minutes
Total time: about 1 hour 40 minutes

Required equipment

• Mixing bowls
• Measuring cups and spoons
• 10 inch skillet or saucepan
• Wooden spoon or silicone spatula
• Rolling pin
• Chef’s knife and cutting board
• Pastry brush
• Fork
• Parchment paper
• 2 rimmed baking sheets
• Small bowl for egg wash
• Instant-read thermometer, optional but helpful
• Cooling rack

Ingredients

For the dough
Choose one option. The nutrition section is calculated with the pie dough.

Option A: Classic pie dough

• All purpose flour 2 cups plus 2 tablespoons, 270 g
• Fine sea salt 1 teaspoon, 6 g
• Cold unsalted butter 14 tablespoons, 200 g, cut into 1.25 cm cubes
• Ice water 7 to 10 tablespoons, 105 to 150 ml

Option B: Frozen puff pastry

• 2 sheets puff pastry, about 17.3 oz total, 490 g, thawed but cold

Option C: One-bowl yogurt dough

• All purpose flour 2 cups, 250 g
• Baking powder 2 teaspoons, 8 g
• Fine sea salt 1 teaspoon, 6 g
• Plain Greek yogurt 1 cup, 240 g
• Olive oil 3 tablespoons, 45 ml

For the turkey filling

• Unsalted butter or olive oil 2 tablespoons, 28 g or 30 ml
• Yellow onion 1 medium, about 1 cup finely diced, 150 g
• Celery 1 rib, about 1/2 cup finely diced, 75 g
• Garlic 2 cloves, minced, 10 g
• All purpose flour 2 tablespoons, 16 g
• Low sodium chicken or turkey stock 1 cup, 240 ml
• Whole grain or Dijon mustard 1 teaspoon, 5 ml
• Fresh thyme leaves 1 teaspoon, 1 g, or 1/2 teaspoon dried
• Fresh parsley 1 tablespoon chopped, 4 g
• Cooked turkey, dark or white meat, chopped small 2 cups packed, 280 g
• Frozen peas 1/2 cup, 70 g, thawed and patted dry
• Kosher salt 3/4 teaspoon, about 4 g, plus more to taste
• Freshly ground black pepper 1/2 teaspoon, 1 g
• Optional: a squeeze of lemon juice to brighten, about 1 teaspoon, 5 ml

For the cranberry glaze and finish

• Whole berry cranberry sauce 3/4 cup, 180 g
• Water 1 tablespoon, 15 ml
• Egg 1 large, for egg wash
• Milk or water 1 tablespoon, 15 ml
• Optional topping: 2 tablespoons panko crumbs, 12 g, or 1 tablespoon finely chopped fresh herbs, 2 g

Preparation instructions

Make the pie dough, if using Option A

1. Whisk flour and salt in a large bowl.
2. Toss in cold butter. Use your fingertips to flatten and rub butter into the flour until you have a mix of pea and nickel sized pieces. Work quickly so the butter stays cold.
3. Sprinkle in 7 tablespoons ice water and toss with a fork until the dough holds together when pressed. Add up to 3 more tablespoons water if needed, 1 tablespoon at a time.
4. Turn the shaggy dough onto the counter. Press and fold just until it comes together. Divide in half, flatten into two disks about 3.5 inches across, wrap, and chill 30 minutes.

If using puff pastry, Option B
Keep the sheets in the fridge until filling is cold and the oven is nearly ready. Work with one sheet at a time so it stays cool.

If using yogurt dough, Option C
Stir flour, baking powder, and salt in a bowl. Add yogurt and olive oil. Mix with a spoon until a rough dough forms. Knead in the bowl 20 to 30 seconds until smooth. Cover and rest 10 minutes while you make the filling.

Make the filling

1. Warm butter or oil in a skillet over medium heat. Add onion and celery with a pinch of salt. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Add garlic and cook 30 seconds.
2. Sprinkle flour over the vegetables. Stir and cook until the flour looks moist and smells toasty, about 1 minute.
3. Slowly add the stock while stirring. Bring to a gentle simmer. The liquid will thicken into a light sauce in about 2 minutes.
4. Stir in mustard, thyme, parsley, chopped turkey, and peas. Simmer 1 to 2 minutes so the turkey warms and the peas lose their chill. Taste, then season with salt and pepper. Add a small squeeze of lemon if you want a brighter edge.
5. Scrape the filling into a shallow bowl and let it cool to room temperature. For best results, cover and chill 20 to 30 minutes. Cool filling is easier to seal inside the dough and helps keep the crust flaky.

Prepare the cranberry glaze
Warm cranberry sauce with 1 tablespoon water in a small pan over low heat or in the microwave until fluid enough to brush. You want it spreadable but not thin.

Shape the hand pies

1. Heat the oven to 400 F, 200 C. Line two rimmed baking sheets with parchment.
2. If using pie dough or yogurt dough, roll each half on a lightly floured surface to about 1/8 inch thick, roughly 12 by 12 inches, 30 by 30 cm. Trim edges for clean lines if you like. Cut each sheet into 5 rectangles, about 4 by 5.75 inches, 10 by 14.5 cm. You will have 10 pieces total from both sheets. If using puff pastry, gently roll each sheet to smooth creases and cut into 5 rectangles the same size.
3. Place 5 rectangles on each prepared baking sheet. Brush edges lightly with egg wash made from 1 beaten egg mixed with 1 tablespoon milk or water.
4. Spoon about 3 tablespoons cool filling onto the center of each rectangle and spread into a small mound. Leave a clean border all around, about 1 cm.
5. Fold each rectangle in half to make a smaller rectangle. Press edges to seal. Crimp with a fork.
6. Use a sharp knife to cut a small 1.5 cm slit on top of each pie for steam to escape.
7. Brush tops with a thin layer of cranberry glaze. If using panko or herbs, sprinkle a little on each pie so it sticks to the glaze.

Bake
Bake on the upper and lower racks for 12 minutes, then rotate the pans front to back and switch racks. Bake another 12 to 18 minutes until deep golden, the cranberry glaze is set and glossy, and an instant-read thermometer inserted into the center of a pie reads at least 165 F. Transfer pies to a cooling rack for 10 minutes before serving. The crust firms up as steam escapes.

How many pies make a meal?

For a simple dinner, plan on two pies per adult with a salad or roasted vegetables. For a snack spread, one per person is usually enough. If you’re packing lunches, a single pie with fruit and a handful of nuts travels well.

Flavor variations that still work with cranberry glaze

You can keep the crust and glaze exactly as written and change the filling to match what’s in the kitchen. The structure stays the same: protein or vegetables plus aromatics plus a light binder so nothing leaks.

Creamy kale and turkey

Sauté chopped kale in olive oil until tender, then fold into the turkey filling with a spoon of cream cheese for richness. This adds a gentle bitterness that sits well with the cranberry glaze.

Roasted squash and onion

Swap half the turkey for diced roasted winter squash and caramelized onions. Keep the peas or replace them with chopped green beans. This option is good when you want a lighter, mostly vegetable pie that still feels complete.

Sharp cheddar and thyme

Add 1/2 cup, 60 g, grated sharp cheddar to the cooled filling. The cheese melts inside and gives a classic savory pull without turning greasy. The cranberry glaze keeps the top balanced.

Herb and lemon

Increase parsley to 3 tablespoons and finish the filling with 2 teaspoons lemon zest. This brightens the whole pie without making it sour.

Troubleshooting common issues

The crust splits or the seams open.
You likely overfilled the pies or the dough warmed up too much and stretched thin. Use slightly less filling and chill the shaped pies on the baking sheet for 10 minutes before glazing and baking.

The bottoms are pale.
Bake the pies on parchment placed directly on the metal sheet, not on silicone mats. Make sure the oven is fully preheated. You can move the pan to the lower rack for the last 5 minutes to encourage browning on the bottom.

The pies are greasy.
Filling may be too fatty or the dough got warm. Let the filling cool fully and blot any visible fat. Reduce butter in the filling by a teaspoon if your turkey is rich. Keep the dough cold.

The glaze slides off.
Brush a thin coat. Thick glaze pools. If you want a stronger cranberry look, brush a second thin layer halfway through baking after the first layer sets.

Make-ahead plan for a busy week

• Day 1: Cook and cool the filling. Make the dough or thaw puff pastry.
• Day 2: Shape and freeze the unbaked pies on a sheet pan until solid, then store in a freezer bag.
• When ready to bake: Brush with glaze and bake from frozen at 375 F until golden and hot in the center. Add a few minutes to the bake time.

What to serve with cranberry glazed turkey hand pies

Keep sides simple so the pies stay the focus. A crisp salad with apple and celery adds crunch. Roasted Brussels sprouts or green beans work well. For something starchy, serve roasted potatoes or a simple brown rice pilaf. A spoon of leftover gravy on the side is welcome for dunking.

Ingredient notes and sensible swaps

• Turkey: Use white meat, dark meat, or a mix. Chop small so each pie closes neatly. If you have only a little turkey, add more vegetables to stretch it.
• Stock: Chicken or turkey stock both work. If using a concentrated base, dilute it so the filling doesn’t taste salty. Low sodium helps you control seasoning.
• Mustard: Whole grain adds texture. Dijon adds a smoother bite. Both wake up mild turkey.
• Herbs: Thyme is sturdy and stays clear through baking. Parsley brings a fresh note at the end. If you prefer rosemary, chop it fine because it can be strong in small pies.
• Cranberry sauce: Whole berry sauce gives tiny fruit bits that toast on top. Jellied sauce also works, but warm it gently with a little water so it spreads.
• Flour binder: A small spoonful of flour keeps the filling tidy. You can use cornstarch in the same amount.
• Dairy free: Use olive oil instead of butter, and skip the egg wash in favor of a light brush of water. The cranberry glaze still gives shine.
• Gluten free: Use a gluten free pie crust and swap the flour in the filling for a gluten free blend or cornstarch. Seal the edges carefully and bake on parchment.

How to scale the recipe for a crowd

For a party tray, double everything and cut smaller rectangles for two-bite pies. Reduce filling per pie to a heaping tablespoon and shorten the bake time by a few minutes. Keep an eye on color and pull them when golden and firm. If you need to hold them warm, set the oven to 200 F and place the pies on a rack over a sheet pan so they don’t steam.

Storage, reheating, and freezing details

• Fridge: Store cooled pies in a covered container up to 4 days.
• Freezer, unbaked: Freeze on a sheet pan. Once solid, move to a freezer bag and label. Bake from frozen at 375 F. Plan for 30 to 40 minutes.
• Freezer, baked: Wrap cooled pies and freeze up to 2 months. Reheat at 350 F for 15 to 20 minutes.
• Microwave: It will soften the crust. Use a microwave only to warm the center for 20 seconds, then finish in a toaster oven to crisp the outside.

Why this method works

A small amount of fat and flour in the filling creates a thin gravy that coats the turkey. That stops juices from escaping into the crust. Cooling the filling before shaping protects the butter layers in the dough. The vent slit relieves steam pressure so the seal holds. Brushing cranberry glaze early lets it set and cling, and the natural sugars help the top brown. These habits are simple, but together they make a neat, flaky hand pie with a bright top and a moist center.

Nutritional information

Nutrition will vary with dough choice and any swaps. The estimate below uses Option A pie dough, 10 pies per batch, and the ingredients as listed. If you use puff pastry, calories and fat will run a bit higher. Values are per one hand pie.

• Calories: about 335
• Protein: about 12 g
• Carbohydrates: about 33 g
• Total fat: about 18 g
• Saturated fat: about 10 g
• Fiber: about 2 g
• Total sugars: about 6 g
• Sodium: about 370 mg

Frequently asked questions

Can I make these as triangles or half moons?

Yes. Cut dough into circles with a 5.5 inch, 14 cm, cutter. Add 3 tablespoons filling to each circle, fold into a half moon, and crimp. Bake the same way. Triangles work too if you start with squares. Keep the vents small and neat.

Can I air fry hand pies?

You can. Heat the air fryer to 350 F. Place pies on parchment trimmed to fit the basket. Cook 12 to 16 minutes until golden and hot in the center. Air fryers vary, so check early and often. A light mist of water in the basket beneath the parchment can reduce scorching and keeps the cranberry glaze from overdarkening.

Can I add cheese?

Yes. A small handful of grated cheddar, fontina, or mozzarella can go into the cooled filling. Keep it to 1/2 cup total so the pies seal well. Cheese softens the interior and adds richness. The cranberry glaze still stands out.

Can I skip the peas?

You can. Replace with diced cooked carrots, chopped green beans, or corn. Keep the total vegetable amount the same so the filling holds its shape.

What if my cranberry sauce is very sweet?

Thin it with a spoon of water and add a squeeze of lemon to balance. Brush a thinner coat so the glaze seasons without taking over.

A simple checklist to keep your process smooth

• Dough and filling stay cold.
• Use a light hand with the glaze.
• Seal and crimp firmly.
• Vent each pie.
• Bake until well browned for a crisp crust.
• Rest pies on a rack for 10 minutes so the bottoms stay crisp.

Closing notes

This is a practical recipe. It respects your time and your leftovers. The result tastes fresh and a little special without much fuss. If you keep a box of puff pastry or a disk of dough in the freezer, you can pull these together any weeknight. And if you cook a big turkey once a year, this gives you a clean answer for the extra meat and the half bowl of cranberry sauce. Warm pies on a damp night, a simple salad on the side, and dinner feels settled.

Enjoy the method, adjust it to what you have, and make it yours.