Turkey and Cranberry Handpies

My cousin posted a recipe to Facebook this morning that looked so tasty that I was tempted to dash out and buy a can of crescent rolls.  The original recipe can be found here:  http://theseventhkitchen.blogspot.com/2011/11/turkey-cranberry-crescent-ring.html .  But, I fought the urge and decided to give it a shot for one, healthier and perhaps tastier.  The best I have been able to come up with is actually 2 servings.  However, as a hand pie it is just as tasty cold as in lunch tomorrow.

First order of business is the crescent rolls.  Using Bob’s Red Mill Whole Wheat Pastry flour, I was able to prepare a reasonable size recipe.  I believe it would make 3 small rolls or crescents but you can easily freeze any portions that you aren’t prepared to use at the time.

Crescent Rolls

  • 3/4 tsp yeast
  • 1/3 Cup warm water
  • 1/2 Tbsp agave syrup (you can substitute 1 tsp sugar or honey)
  • 1/4 tsp malted barley flour (optional)
  • 3/4 Cup whole wheat pastry flour (plus some for rolling)
  • 1/2 Tbsp olive oil
  • 1/8 tsp salt

(The malted barley flour just gives a bit more rise to your bread things by giving the yeast something extra to feed on- makes for a little lighter bread)(Agave syrup has a very low glycemic index and is quite a bit  sweeter.  You can replace with a full tsp of honey or sugar.)

Mix yeast, water and sweetener plus malted barley flour if using together until the yeast is dissolved.  Let stand in a warm place until bubbly.  Add the oil, salt and flour and stir together until the dough forms into a ball.

If necessary, add additional flour by the tablespoon at a time.  The dough will be slightly sticky but should pull away from the bowl.  Cover and let rise until doubled.
Scoop the dough from the bowl onto a well floured board (dough will be sticky).  Using floured hands, knead for a minute or so with a little flour.  Separate into 2 pieces.

Roll out each piece to a circle.  Place 1/2 the filling in the middle and using a knife, cut ‘spokes’ to the filling like a sun (see photo).  Pick up one spoke at a time and fold over filling.  Slightly flatten the top and push in the sides to shape similar to a hamburger bun.

Cover and let rest/rise a second time for about 30 minutes. Brush with a little milk (I hate wasting an egg for something so small 🙂 Bake at 375 for 25 – 30 minutes.

Recipe for the filling follows:

Turkey Filling

  • 1 Cup chopped turkey
  • 1/3 Cup diced celery
  • 1/4 Cup chopped nuts (I used walnuts)
  • 2 heaping Tbsp unsweetened dried cranberries, chopped
  • 1 Tbsp minced parsley or 1 tsp dried
  • 1 Tbsp olive oil mayonnaise
  • 1/2 tsp whole grain mustard
  • 2 Tbsp whipped cream cheese ( 1 Tbsp is not whipped)
  • 1 Tbsp grated or shredded parmesan
  • 1/4 Cup shredded cheese.  (I used a reduced fat cheddar but swiss, Monterrey Jack, gouda or any full flavored cheese would be nice.)

Mix everything together well.  The mixture will be a little dry but it works when the cheese melts.


About unveiledpdx

Retired Grandma with a passion for food.
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