Leftover Christmas turkey recipe for 4 - 8 people, takes only 25 mins; recipe has shortcrust pastry, plain flour, turkey, double cream, cranberry and egg.
Mini turkey & cranberry pies
Course: Leftover Christmas turkey
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 egg, beaten
- Plain Flour: plain flour, for dusting
- Turkey: 250g/9oz shredded leftover turkey
- Double Cream: 8 tbsp double cream or creme fraiche
- Cranberry: 8 tsp cranberry sauce
- Shortcrust Pastry: 500g pack shortcrust pastry
Directions
- Roll out the pastry on a floured surface so that it's just thinner than a PS1 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.
