Turkey Hand Pie with Caramelized Leeks
makes 6 large hand pies
for the crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into cubes
- 4 tablespoons ice water
- 3/4 teaspoon apple cider vinegar
In a food processor, process flour, salt, and sugar together until combined, about 10 seconds. Add butter and pulse until butter is size of large peas, about ten pulses. Mix the vinegar and ice water in small bowl. Drizzle the mixture onto the dough and pulse food processor 3 times. Turn the dough out onto your work surface, and then flatten into a disc. Wrap the dough round in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling.
for the filling
- 1 leek, well-rinsed and sliced
- 3 tablespoons butter
- 1 tablespoon apple cider vinegar
- 2 cups collards, cut into 1/2″ ribbons
- 1 teaspoon salt
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup mushrooms, chopped
- 1 cup chopped roasted turkey
- 1/2 cup gravy, or 1/2 cup cream heated with 1 tablespoon flour whisked in
- 1/4 cup grated parmesan
Heat a large pan over medium heat. Add 2 tablespoons of butter, and, when it is bubbly and fragrant, add the leeks and cook for 3 minutes. Turn heat down to low and cook for an hour or more, stirring occasionally. If the leeks start to dry out, add a little bit more butter. When the edges of the leeks have started to brown and taste sweet, add the salt and the splash of vinegar. Remove to a bowl.
In the same large pan, heat 1 tablespoon butter over medium-high heat. Add the collards and saute for 2 minutes, until they are wilted but still have their color. Add the zest, juice, salt, mushrooms, and turkey, and cook for another 10 minutes. Fold in the gravy and parmesan. Spoon ingredients out of the pan into a bowl and allow to cool.
Preheat the oven to 400 degrees and set out a large rimmed baking sheet. On a lightly floured work surface, roll the dough out into a large rectangle. Cut it into 6 smaller rectangles. Place each rectangle onto the baking sheet, add 1/3 cup filling, fold the dough over and flute the edges. Use any extra dough to plug any holes that may arise. Use a sharp pairing knife to cut three 1″ slits in the top of each pie.
Bake for 30-35 minutes, until the juices are bubbling out and the pies are a deep golden color. Remove from oven and cool for 10 minutes. Then remove to a rack to let them cool completely.