Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 8–10 pup pies (depending on size)
Ingredients:
- 1 cup cooked, shredded turkey breast (unseasoned)
- ½ cup plain canned pumpkin (not pie filling)
- 1 egg
- ½ cup rolled oats
- ½ cup whole wheat flour
- 1 tablespoon olive oil or coconut oil
Optional: a sprinkle of parsley for garnish (fresh breath + fancy touch)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the shredded turkey, pumpkin, egg, oats, flour, and oil until well combined. The dough should be thick but slightly sticky.
- Roll small balls (golf-ball size for big dogs, smaller for little ones) and flatten slightly into mini pies.
- Place them on the baking sheet and bake for 20–25 minutes, until firm and golden on the bottom.
- Cool completely before serving — unless you enjoy the smell of singed nose hair from an impatient taste tester.
Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Serving Suggestion: Top with a dollop of plain Greek yogurt for a “pup whipped cream” moment your dog will lose their mind over.
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