Mini turkey & cranberry pies
Ingredients
- Step 1 500g pack shortcrust pastry
- Step 2 plain flour , for dusting
- Step 3 250g/9oz shredded leftover turkey
- Step 4 8 tbsp double cream or crème fraîche
- Step 5 8 tsp cranberry sauce
- Step 6 1 egg , beaten
Calories: 430
Carbohydrate: 33 g
Protein: 15 g
Fat: 28 g
Cook time: 45 minutes
Prep time: 20 minutes
Total time: 65 minutes
Servings: 8
TAGS
Snack
Treat
British
Josh Eagleton
30-60 minute
600 kcal or less
Christmas leftover
Cranberry
Cranberry
Good Food
Indulgent
Leftover cranberry sauce
Leftover turkey
Py
Quick
Snack
Turkey
Turkey
Directions
- Step 1 Roll out the pastry on a floured surface so that it's just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids - you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
- Step 2 Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.