Mini Turkey & Cranberry Pies
This delightful recipe transforms shredded leftover turkey, creamy double cream, and tangy cranberry sauce into delectable individual turkey pies. Encased in flaky shortcrust pastry, these turkey pies are perfect for a cozy meal on a chilly evening or a delightful addition to your party spread.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Makes 8
Nutrition
- Calories: 430 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.74 milligram of sodium
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