Mini turkey & cranberry pies
- Good Food team
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Makes 8
Easy
Prep: 20 mins
Cook: 25 mins
Plus chilling
A star rating of 4.6 out of 5.13 ratingsRate
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These dinky pies are so versatile – try them with chopped ham and mustard, too
Freezable
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Passion fruit cream
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Ingredients
Nutrition
Units:
MetricUS
-
500g pack shortcrust pastry
-
plain flour
for dusting
-
250g/9oz shredded leftover turkey
-
8 tbsp double cream
or crème fraîche
-
8 tsp cranberry
sauce
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1 egg
beaten
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Nutrition: per serving
-
kcal430
-
fat28g
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saturates12g
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carbs33g
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sugars3g
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fibre1g
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protein15g
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salt0.74g
low
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Method
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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.
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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.
Recipe from Good Food magazine, December 2010
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A star rating of 4.6 out of 5.13 ratings
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