These leftover turkey and sweet potato pasties are a perfect way to use up leftover turkey, gravy, and even fresh cranberries! They’re packed with flavor from the gravy and herbs, plus onion and garlic. The gravy keeps the filling moist, and the sweet potatoes and cranberries add a lovely splash of color.
Are you pressed for time? Prep the filling ingredients ahead of time and just store them in the fridge until needed. To really speed up the process, use store-bought puff pastry. Just remember that homemade pastry will taste better!
Your family will love these leftover turkey and sweet potato pasties. There’s something special about taking that first bite of crisp, golden pastry with this flavorful filling!Print
These colorful leftover turkey and sweet potato pasties are rough puff pastry hand pies that are the perfect way to use up turkey, gravy, and cranberries after Thanksgiving or Christmas.
For the Pastry
- 1 batch rough puff pastry
- All-purpose flour, for dusting
- 1 beaten egg
For the Meat and Vegetables
- 2.8 ounces sweet potatoes, peeled and finely diced (82g; about 3/4 cup)
- 2 ounces yellow onion, chopped (50g; about 3/4 of a large onion)
- scant 1/4 cup garlic, roughly chopped
- 3/4 cup fresh cranberries
- 6.3 ounces shredded turkey, roughly chopped (180g; about 2 cups)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon ground sage
For the Gravy (or use 1 cup leftover gravy)
- 5 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 1/4 cup turkey stock
- Salt and black pepper, to taste
- Pat of butter
Preparing the Vegetables & Turkey (45 minutes)
- Peel and finely dice the sweet potatoes.
- Chop the onion and garlic.
- Rinse the cranberries and discard any bad ones. Pat them dry to prevent the pasties from getting a soggy bottom.
- Shred and roughly chop the turkey into bite-size pieces and place in a medium bowl.
Making the Gravy (10 minutes)
- Heat the butter in a saucepan over medium heat until melted and bubbling. Add the flour and whisk continuously for 2-3 minutes.
- Gradually pour in the turkey stock, whisking continuously, then turn down the heat a little. Cook the gravy for about 2 more minutes, stirring frequently, until it has thickened.
- Season to taste with salt and pepper, then stir in a pat of butter.
- Spoon the gravy into a bowl to cool.
Assembling the Pasties (45 minutes + 10 minutes chilling + 20 minutes baking + 20 minutes cooling)
- Preheat the oven to 400 F. Line a large cookie sheet with parchment paper.
- Pour the cooled gravy, rosemary, thyme, and sage over the turkey, tossing to combine.
- Roll the chilled rough puff pastry to 1/8 inch thick. Cut six 6 1/2 inch circles from the pastry, stacking and re-rolling the scraps as needed.
- To assemble each pasty, take a spoonful of the turkey and gravy mixture and roll into a log. Place it in the middle of the pastry circle and sprinkle some sweet potatoes, onion, garlic, and cranberries over top. Brush the edges of one half of the pastry with beaten egg and fold over the top. Press the seam together gently and crimp with a fork to seal. Transfer to the prepared cookie sheet.
- Chill the pasties for 10 minutes in the fridge, then brush them with beaten egg.
- Bake at 400 F for 20-25 minutes until the pastry has puffed and is a rich golden brown.
- Transfer the pasties to a wire rack and let them cool for 20-30 minutes before eating.
- Only have frozen cranberries? That’s ok, but make sure they’re thawed before using.
- Don’t put wet cranberries in the filling, as it may make the pasties have a soggy bottom.
- Feel free to use store-bought puff pastry if you’re pressed for time. Homemade pastry does taste better, though!
- If you have leftover gravy in the fridge, skip that step in the recipe and use 1 cup of gravy.