Mini turkey & cranberry pies

30-60 minutes 600 kcal or less christmas leftovers cranberries cranberry indulgent leftover cranberry sauce leftover turkey pies quick snacks turkey turkeys

N/A

Makes 8

Source

Ingredients

500g pack shortcrust pastry

plain flour , for dusting

250g/9oz shredded leftover turkey

8 tbsp double cream or crème fraîche

8 tsp cranberry sauce

1 egg , beaten

Method

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.

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.