Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll pie crust into a 13-inch round and cut into four 6-inch circles. (A small bowl and a butter knife work well for shaping and cutting; you’ll need to gather and reroll the dough to make four rounds.)

  • Spread 1/4 tsp. mustard onto half of each dough round, leaving a 1/2-inch border. Sprinkle with thyme. Layer the other half of each round with one quarter of the turkey, then top with 3 pear slices and a sprinkling of cheese.

  • Lightly whisk egg and water together. Brush edges of each pie with egg wash and fold to form a half moon. Use a fork to crimp and seal their edges, and a sharp knife to cut slits in their tops. Transfer pies to the baking sheet and brush tops with egg wash.

  • Bake pies until golden brown, turning once, about 25 minutes. Once cool enough to handle, wrap each in parchment paper or foil for packing.

Nutrition Facts

315 calories; total fat 18g; saturated fat 8g; sodium 498mg; carbohydrates 28g; fiber 1g; sugar 2g; protein 13g.