Turkey and Spinach Hand Pies

by guwefros Admin June 09, 2020

Servings: 6

These turnover-like pastries make a nice lunch paired with a green salad. Or enjoy them for a casual weeknight dinner.

Ingredients

2 17-oz. boxes frozen puff pastry, thawed
1 10-oz. box frozen chopped spinach, thawed, squeezed very dry, and coarsely chopped
6 oz. Monterey Jack, coarsely grated (1-3/4cups)
1/2 cup mayonnaise
1/3 cup hazelnuts, toasted and coarsely chopped
1/3 cup coarsely chopped roasted red pepper
3 medium cloves garlic, minced
1 Tbs. finely grated lemon zest
1 Tbs. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt
2 cups diced (1/2 inch) cooked turkey
1 large egg
All-purpose flour
Toasted sesame seeds, for garnish

Thaw three sheets of the puff pastry according to package directions. Position a rack in the center of the oven and heat to 425°F. Line a large rimmed baking sheet with parchment.
In a large bowl, combine the spinach, cheese, mayonnaise, hazelnuts, roasted red pepper, garlic, lemon zest and juice, pepper flakes, and 1/4 tsp. salt. Gently fold in the turkey and set aside. In a small bowl, beat the egg with 1 Tbs. water.
On a lightly floured work surface, roll each sheet of dough into an 11×11-inch square. Cut each sheet in half into two rectangles. Mound about 1/2 cup of the turkey mixture in the middle of one side of each rectangle. Brush the edges of the pastry with the egg wash. Fold the pastry over the filling, and seal by pressing the edges with the tines of a fork dipped in flour. Transfer to the baking sheet, and refrigerate for 15 minutes. Brush the tops with the remaining egg wash and cut four slashes in a crosshatch pattern on top. Sprinkle with the sesame seeds, and bake until golden brown, about 25 minutes. Serve warm.