A kid tried and true favorite! Little hand-held pies filled with creamy turkey and sweet carrots. Perfect for the lunch box or a fancy appetizer!




  • 3 Tbsp chopped onion
  • 3 Tbsp grated carrot
  • 3 Tbsp butter
  • 1 1/2 cup shredded, cooked turkey
  • 3 Tbsp chicken or turkey broth
  • 1/4 tsp garlic salt
  • 1/4 tsp poultry seasoning
  • 1/4 tsp ground black pepper
  • 1 (3 oz) package cream cheese, diced


  1. Saute the onion in the butter until tender. Stir in the carrot, turkey, broth, garlic salt, poultry seasoning, pepper, and cream cheese.  Stir and remove from heat.
  2. Mix together flour, salt, and paprika.  Cut in butter with pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.  Gradually add water, tossing with a fork or pulsing until ball forms.
  3. On a floured surface, roll out the pastry to 1/8 ” thin.  Cut into 2 1/2 ” squares.  Re-roll scraps and cut squares with remaining pastry.
  4. Preheat oven to 375 degrees F
  5. Mound a heaping tsp of cooled filling in the center of each square.  Moistened edges of the pastry with water, fold over and seal edges by pressing with the tines of a fork.  Prick tops with a fork to vent steam.
  6. Place pies on a baking sheet and bake 15-20 minutes until golden brown.

Recipe Tips and Tricks

Freeze leftovers and reheat 10 minutes in a 375-degree oven.  Great to make ahead and reheat for appetizers.

For a vegetarian version, substitute sauteed’ mushrooms and their liquid for chicken and broth. Add peas for more nutrition, texture, and color!