Turkey Dinner Handpies
Pickles Eh! Cranberry Apple Chutney goes beautifully with Turkey and all the trimmings.
You can trace the origins of hand pies back to at least 19th-century England, where they were a convenient lunch for Cornish tin miners. The pastry casing, as the story goes, was a convenient way to keep the filling warm and free of dirt; miners would hold the edges, eat the inside and discard the dough when they were done.
Or you can eat it with a knife and fork at your desk in your office. Your choice.
A few notes about this dish.
First, there are a few steps in this dish so it’s not something you can just whip up in 30 min and have for dinner. That said, if you have the time make a double batch. Then you can keep some pies in the freezer for a quick dinner or and easy to pack lunch.
Second, I used a bone-in turkey thigh for this dish – which I then de-boned, skinned, and diced. If you can find skinless/boneless turkey thighs, go for it. If you can’t find turkey thighs, you can use ground turkey, or chicken thighs. If your poultry is boneless, you need about 300g.