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Dinner Details

Turkey and Harvest Vegetable Hand Pies

Turkey and Harvest Vegetable Hand Pies

Kid Picks: Flaky pie crusts are filled with a mixture of ground turkey and root vegetables in a seasoned brown gravy.

Medium Instructions

REMOVE PIE SHELL AND KEEP IN FREEZER. DO NOT THAW.
Thaw in refrigerator.
1.Preheat oven to 425°F. Foil line a baking sheet and spray with nonstick cooking spray. While oven is preheating, lay out pie shells and allow to thaw for 8-10 minutes. 2.In a medium sauté pan, heat 1 Tbsp. of olive oil over med-high heat. Add ground turkey and break into bite-size crumbles with spatula, cook 5-7 min. Drain excess liquid. 3.Add root vegetable mix to ground turkey and cook until heated through 5-7 min, breaking up vegetables into bite-size pieces. 4.Reduce heat to low, add gravy and mix well. Allow to simmer 5 min, until sauce has thickened. Remove from heat.
5. Meanwhile, brush outer edges of pie shells with egg mixture. Evenly distribute turkey mixture in the center of pie tops. Fold over and seal edges by crimping with a fork. Brush top of pie with egg mixture, using knife, make three slits in the top. 6.Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. Allow pies to cool 5 minutes before serving.

Prep time: 45-55 min


Large Instructions

REMOVE PIE SHELL AND KEEP IN FREEZER. DO NOT THAW.
Thaw in refrigerator.
1.Preheat oven to 425°F. Foil line a baking sheet and spray with nonstick cooking spray. While oven is preheating, lay out pie shells and allow to thaw for 8-10 minutes. 2.In a medium sauté pan, heat 1 Tbsp. of olive oil over med-high heat. Add ground turkey and break into bite-size crumbles with spatula, cook 5-7 min. Drain excess liquid. 3.Add root vegetable mix to ground turkey and cook until heated through 5-7 min, breaking up vegetables into bite-size pieces. 4.Reduce heat to low, add gravy and mix well. Allow to simmer 5 min, until sauce has thickened. Remove from heat. 5. Meanwhile, brush outer edges of pie shells with egg mixture. Evenly distribute turkey mixture in the center of pie tops. Fold over and seal edges by crimping with a fork. Brush top of pie with egg mixture, using knife, make three slits in the top. 6.Bake 20-25 min on the top rack of oven until crust is golden brown and flaky. Allow pies to cool 5 minutes before serving.

Prep time: 45-55 min

Serving Suggestions

Dream Dinners Roasted Brussels Sprouts

Nutrition Facts
6 servings per container (Large)
3 servings per container (Medium)
Serving size
1 hand pie (270g)
Amount per serving
Calories
650
% Daily Value*
Total Fat 43g
55%
Saturated Fat 16g
80%
Trans Fat 0g
Sodium 1030mg
45%
Cholesterol 55mg
18%
Total Carbohydrates 42g
15%
Dietary Fiber 2g
7%
Total Sugars 3g
Includes 0g Added Sugars
Protein 21g
42%
Vitamin D 0mg
Calcium 35mg
3%
Iron 55.7mg
309%
Potassium 257mg
5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Egg, Milk, Soy, Wheat

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.

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