The pot pie concept is transformed into hand pie form and filled with turkey, butternut squash, kale and walnuts.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 814 |
| Total Fat | 59 g |
| Saturated Fat | 15 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 101 mg |
| Sodium | 692 mg |