Escape Tunnel Turnovers
These savory hand pies are reminiscent of a hasty, yet satisfying, meal on the go. Flaky puff pastry encases a hearty filling of seasoned ground provisions, making them perfect for a quick lunch or a robust snack. The golden-brown crust and aromatic interior are sure to be a crowd-pleaser.
Directions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Heat olive oil in a large skillet over medium-high heat. Add ground chicken/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 3
Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
- 4
Stir in thyme, sage, salt, and pepper. Pour in chicken broth and bring to a simmer. Cook until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
- 5
Unroll puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 squares.
- 6
Spoon about 1/4 cup of the filling onto one half of each pastry square. Fold the other half over to create a triangle or rectangle.
- 7
Crimp the edges with a fork to seal. Cut a small slit in the top of each turnover for steam to escape.
- 8
Brush the tops of the turnovers with the beaten egg. Bake for 20-25 minutes, or until golden brown and puffed.
- 9
Serve warm or at room temperature.