Recipes / Main Courses

Ovengold Turkey and Spinach Hand Pies


Indulge in miniature homemade hand pies and have a savory treat. They're every bit as delicious with our Ovengold Roasted Turkey Breast and White Vermont Cheddar Cheese. Compliments to the chef when you're sneaking leftovers for a midnight snack. 

Ingredients

Serves:

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat the olive oil in a large skillet over medium-low heat and add the sliced onions. Cook for 15-20 minutes or until the onions have turned brown and caramelized; set aside to cool.
  3. Once the puff pastry has thawed, roll out one sheet onto a floured surface and cut into 6 squares, doing the same with the other sheet to create 12 pastry squares total.
  4. To assemble the hand pies, spread a thin layer of honey mustard on 6 of the pastry squares, followed by a slice of turkey, a small handful of spinach, then grated cheddar. Cover the square with another piece of puff pastry and crimp the edges with a fork. Repeat until each hand pie is assembled.
  5. Brush the tops with heavy cream and sprinkle with any remaining cheese. Bake at 425 for 20 minutes or until puffed and golden.
  6. Enjoy!
 

Made With