Mini turkey & cranberry pies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 8
Skip to ingredients
Showing items 1 to 3 of 6
- 500g pack shortcrust pastry
- plain flourfor dusting
- 250g/9oz shredded leftover turkey
- 8 tbsp double creamor crème fraîche
- 8 tsp cranberrysauce
- 1 eggbeaten
Nutrition: per serving
- kcal430
- fat28g
- saturates12g
- carbs33g
- sugars3g
- fibre1g
- protein15g
- salt0.74glow
Method
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.
