Dinner details

Roasted Root Vegetable and Turkey Hand Pies

Roasted Root Vegetable and Turkey Hand Pies

New In these hand-held delights, a flaky, golden crust surrounds a savory mixture of ground turkey and roasted root vegetables in a brown gravy. Perfect for a chilly Fall night.

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. 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 large vegetables into bite size pieces if necessary. 4.Reduce heat to low, add gravy mixture and 1/2 cup water. Mix well to create a stew-like base. Allow to simmer 5 min, until sauce has thickened and coated meat and vegetables. Remove from heat. 5. Brush outer edges of pie shells with egg mixture. Fill center of pie top with approximately 1/2 cup turkey mixture. Fold over and seal edges by crimping with a fork. 6. Brush top of pie with egg mixture, using knife, make three slits or holes in the top to allow steam to escape. Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. 7. Allow pies to cool 5 minutes before serving.

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. 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 large vegetables into bite size pieces if necessary. 4.Reduce heat to low, add gravy mixture and 1 cup water. Mix well to create a stew-like base. Allow to simmer 5 min, until sauce has thickened and coated meat and vegetables. Remove from heat. 5. Brush outer edges of pie shells with egg mixture. Fill center of pie top with approximately 1/2 cup turkey mixture. Fold over and seal edges by crimping with a fork. 6. Brush top of pie with egg mixture, using knife, make three slits or holes in the top to allow steam to escape. Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. 7. Allow pies to cool 5 minutes before serving.

Prep time: 45-55 min

Serving Suggestions

Dream Dinners Roasted Brussels Sprouts

1 Hand Pie

Calories: 750
Amount / Serving
Total Fat 51 g 
Sat Fat 18 g 
Sodium 1550 mg 
Cholesterol 55 mg 
Total Carbs 49 g 
Fiber 3 g 
Sugars 6 g 
Protein 22 g 

Contains: Egg, Milk, Soy, Wheat

May contain additional allergens.

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.

Dream Dinners Franchise
Dream Dinners Foundation