Turkey Pies

Tasty Turkey Leftover Party Pies (Weber Kettle Method)

Turn leftover turkey into something genuinely exciting with these Aussie-style party pies. They’re quick, comforting, packed with flavour and cooked to golden perfection on a Weber kettle (or any hooded BBQ). Perfect for using up holiday leftovers or anytime you’ve got extra roast meat on hand.

These party pies are the best way to use leftover turkey—far better than a basic sandwich. Any roast turkey works, whether breast or thigh meat, and this recipe also adapts beautifully to leftover chicken, beef, lamb or even Christmas ham.

Equipment:
•    A 57cm Weber kettle or any hooded BBQ that can sit steady at around 240°C (465°F).
•    Charcoal baskets for an even indirect cook.
•    Muffin tins, which make perfect party pie moulds.
•    Shortcrust pastry for the base and puff pastry for the lids.
The simple homemade gravy ties everything together, giving the pies that rich, savoury flavour you’d expect from a bakery-style party pie.

Preparation:
Start by making the gravy. Dissolve beef and chicken stock cubes in boiling water, then create a simple roux with butter, flour and a few pantry spices. This becomes the base for that silky pie-shop style filling.

Defrost your pastry sheets for 10–15 minutes so they’re easy to cut and shape. Prepare your filling ingredients: leftover turkey, cooked mixed vegetables and sliced mushrooms.

The Cook:
Sauté the mushrooms to draw out moisture, then add the turkey and veggies. Stir through the gravy until everything is coated and heated through.

Cut your pastry to size and line a greased muffin tin with shortcrust. Spoon in the filling, top with puff pastry lids, seal the edges and brush with egg wash.

Set up your Weber kettle for high indirect heat (240°C / 465°F) using charcoal baskets spaced on opposite sides. Once preheated, place the pies in the centre of the grill and bake for around 30 minutes, spinning the lid at the halfway mark for an even cook.

The Payoff:
Your pies should be puffed, golden, crispy and smelling incredible. Let them cool for 5 minutes—they’ll be molten lava inside—then dig in. Perfect as a snack or load up a plate and call it dinner.

Ingredients:
Gravy
•    1 chicken stock cube
•    1 beef stock cube
•    560 ml boiling water (2 ¼ cups)
•    60 g unsalted butter (2 oz)
•    4 tbsp plain flour
•    ½ tsp onion powder
•    ½ tsp garlic powder
•    ¼ tsp black pepper

Filling
•    4 cups (about 600–700 g / 1.3–1.5 lb) chopped leftover turkey
•    2 cups cooked mixed frozen vegetables
•    200 g sliced mushrooms (7 oz)
•    1 tbsp unsalted butter
•    1 tbsp olive oil
•    1 good pinch kosher salt
•    Prepared gravy (from above)

Pastry
•    Frozen shortcrust pastry (bases)
•    Frozen puff pastry (tops)
•    1 egg, beaten (for egg wash)
•    Spray oil

Recipe Steps:
1    Make the gravy
◦    Dissolve beef and chicken stock cubes in 560 ml (2 ¼ cups) boiling water.
◦    Melt 60 g butter in a pan over medium heat.
◦    Add flour, onion powder, garlic powder and black pepper. Stir for 1 minute.
◦    Add half the stock and whisk until thickened, then add the rest.
◦    Cook another minute, remove from heat and set aside.
2    Prepare pastry
◦    Lay out shortcrust and puff pastry sheets to thaw for 15 minutes.
◦    Lightly oil muffin tins.
3    Make the filling
◦    Heat olive oil and butter in a pan on medium.
◦    Add mushrooms, salt and cook undisturbed for 5 minutes.
◦    Stir, cook another 2 minutes.
◦    Add turkey and veggies, stir to warm through.
◦    Add the gravy and mix well, then remove from heat.
4    Assemble the pies
◦    Cut bases from shortcrust using a cookie cutter and press into muffin tins.
◦    Brush edges with beaten egg.
◦    Fill each pie with turkey mixture.
◦    Cut puff pastry lids and place on top.
◦    Seal edges with a fork, poke a small steam hole and brush with egg wash.
5    Set up the BBQ
◦    Fill a chimney with briquettes and light.
◦    Once ashed over, place charcoal baskets on opposite sides of the grill.
◦    Pour in the lit fuel, add the cooking grate and preheat for 10 minutes with vents fully open.
6    Bake the pies
◦    Place the muffin tin in the centre of the grill.
◦    Cook for 30 minutes at 240°C (465°F).
◦    Rotate the lid 180° at the 15-minute mark.
7    Serve
◦    Allow pies to cool for 5 minutes.
◦    Serve hot and enjoy.

Recipe Info
•    Prep Time: 30 minutes
•    Cook Time: 30 minutes
•    Serves: 12 party pies
•    Effort: Easy
•    Course: Appetiser / Snack / Main
•    Cuisine: Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
•    Swap the protein: Leftover chicken, roast beef, lamb or ham all work.
•    Make them ahead: Assemble and freeze raw pies. Bake from frozen, adding 5–10 minutes.
•    Add more flavour: A spoon of Dijon mustard or Worcestershire sauce goes beautifully in the filling.
•    BBQ alternatives: Works in any hooded BBQ or your indoor oven at the same temperature.
•    Extra crisp pastry: Heat the muffin tin in the BBQ for 5 minutes before adding the pies.

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