Ingredients
For the Oat Crust
- 1½ cups oat flour (blended from old-fashioned rolled oats)
- 2 tablespoons olive oil
- 3–5 tablespoons water, as needed
For the Turkey & Vegetable Filling
- 1 cup cooked turkey breast, finely shredded
- ⅓ cup finely shredded carrots
- ⅓ cup green peas, cooked
- ¼ cup green beans, finely chopped and cooked
- ½ cup pumpkin purée (100% pure pumpkin)
- 1 large egg
- 2–3 tablespoons water or dog-safe unsalted turkey or chicken broth, if needed
Instructions
Preheat the oven to 350°F (175°C) and lightly grease your mini muffin pan, ramekins, or mini pie pan.
Blend the rolled oats into a fine oat flour. In a bowl, combine the oat flour and olive oil, then add water a tablespoon at a time, mixing until a soft, workable dough forms. Roll the dough out to about ⅛ inch thick, then cut rounds to fit the bottoms (and, if desired, tops) of your muffin cups or ramekins. Press the dough gently into the bottom of each cup, going slightly up the sides.
Use plain, fully cooked, boneless turkey with the skin and excess fat removed, and finely shred it. Make sure the carrots are finely shredded, the peas are cooked, and the green beans are finely chopped and cooked.
In a separate bowl, combine the shredded turkey, carrots, peas, green beans, pumpkin purée, and egg, mixing until well combined. If the mixture seems too thick to spoon easily, add water or dog-safe broth a tablespoon at a time until it reaches a moist, scoopable consistency.
Spoon the turkey and vegetable filling into each crust-lined cup, filling almost to the top. If you cut extra dough rounds for tops, gently place one over each filled cup and press the edges lightly to seal, or leave them open-faced for a simpler presentation.
Bake for 25 to 30 minutes, or until the crusts are lightly golden and the filling is firm and fully set. Because this recipe contains turkey and egg, make sure the filling is completely cooked through before removing the pies from the oven.
Let the pup pies cool completely in the pan before gently removing them, since they’ll hold together much better once fully cooled.
- Prep Time: 30–35
- Cook Time: 25–30 minutes