Turkey and Harvest Vegetable Hand Pies
Kid Picks: Flaky pie crusts are filled with a mixture of ground turkey and root vegetables in a seasoned brown gravy.
Large Prep time: 45-55 min
Large Instructions
REMOVE PIE SHELL AND KEEP IN FREEZER. DO NOT THAW.
Thaw in refrigerator.
1.Preheat oven to 425°F. Foil line a baking sheet and spray with nonstick cooking spray. While oven is preheating, lay out pie shells and allow to thaw for 8-10 minutes. 2.In a medium sauté pan, heat 1 Tbsp. of olive oil over med-high heat. Add ground turkey and break into bite-size crumbles with spatula, cook 5-7 min. Drain excess liquid. 3.Add root vegetable mix to ground turkey and cook until heated through 5-7 min, breaking up vegetables into bite-size pieces. 4.Reduce heat to low, add gravy and mix well. Allow to simmer 5 min, until sauce has thickened. Remove from heat. 5. Meanwhile, brush outer edges of pie shells with egg mixture. Evenly distribute turkey mixture in the center of pie tops. Fold over and seal edges by crimping with a fork. Brush top of pie with egg mixture, using knife, make three slits in the top. 6.Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. Allow pies to cool 5 minutes before serving.
Medium Prep time: 45-55 min
Medium Instructions
REMOVE PIE SHELL AND KEEP IN FREEZER. DO NOT THAW.
Thaw in refrigerator.
1.Preheat oven to 425°F. Foil line a baking sheet and spray with nonstick cooking spray. While oven is preheating, lay out pie shells and allow to thaw for 8-10 minutes. 2.In a medium sauté pan, heat 1 Tbsp. of olive oil over med-high heat. Add ground turkey and break into bite-size crumbles with spatula, cook 5-7 min. Drain excess liquid. 3.Add root vegetable mix to ground turkey and cook until heated through 5-7 min, breaking up vegetables into bite-size pieces. 4.Reduce heat to low, add gravy and mix well. Allow to simmer 5 min, until sauce has thickened. Remove from heat.
5. Meanwhile, brush outer edges of pie shells with egg mixture. Evenly distribute turkey mixture in the center of pie tops. Fold over and seal edges by crimping with a fork. Brush top of pie with egg mixture, using knife, make three slits in the top. 6.Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. Allow pies to cool 5 minutes before serving.
Serving Suggestion
Dream Dinners Roasted Brussels Sprouts
| Nutrition Facts | |
|---|---|
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Serving size
1 hand pie (270g)
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|
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Amount per serving
Calories
650
|
|
| % Daily Value* | |
|
Total Fat
43g
|
55% |
|
Saturated Fat
16g
|
80% |
|
Trans Fat
0g
|
|
|
Sodium
1030mg
|
45% |
|
Cholesterol
55mg
|
18% |
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Total Carbohydrates
42g
|
15% |
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Dietary Fiber
2g
|
7% |
|
Total Sugars
3g
|
|
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Includes 0g Added Sugars
|
|
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Protein
21g
|
42% |
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Vitamin D
0mcg
|
|
|
Calcium
35mg
|
3% |
|
Iron
55.7mg
|
309% |
|
Potassium
257mg
|
5% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Egg, Milk, Soy, Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: Ground Turkey Pates (White Turkey, Turkey Fat, Contains 2% Or Less Savory Seasoning (Autolyzed Yeast Extract, Maltodextrin, Sugar, Dextrose, Onion Powder, Garlic Powder, Spice, Natural Flavor), Rosemary Extract, Salt), Dough Pie Lid (Unbleached Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (Vegetable Oil, Water, Salt, Mono and Diglycerides of Fatty Acid, Citric Acid, Tocopherol-rich Extract, Flavor, Beta Carotene [Color]), Water, Unbleached Enriched Wheat Flour (Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes [Added for Improving Baking]), Milk Substitute (Soy, Whey), Salt, Sea, Dough Relaxer (Wheat Flour, Salt, Soybean Oil, L-Cysteine, Ascorbic Acid, Enzymes)), Turkey Gravy (Turkey Stock, Dark Turkey Meat, Bleached Wheat Flour, Chicken Fat, Modified Corn Starch, Salt, Tomato Paste, Sugar, Natural Flavors, Autolyzed Yeast Extract, Dextrose, Caramel Color, Turmeric, Spices, Extractives of Paprika (Color)), Roasted Root Vegetables (Sweet Potatoes, Yellow Carrots, Parsnips, Red Peppers, Red Onions, Kale, Olive Oil, Sea Salt), Nonfat Liquid Eggs (Egg Whites (99%), Contains Less than 1% of the Following: Xanthan Gum, Guar Gum, Color (Includes Beta Carotene), Vitamins and Minerals: Calcium Sulfate, Vitamin A, Palmitate, Iron (Ferric Orthophosphate), Vitamin E (Alpha-Tocopherol Acetate), Vitamin D3, Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Folic Acid), Black Pepper Ground.
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
