Mini Turkey & Cranberry Pies Recipe

"I made this recipe a few years back, when I had plenty of left over Turkey and Cranberry sauce. It was a wonderful way to use up leftovers and they also froze very well. I remember I also made some using leftover ham and mustard, and they were just as tasty. Whilst looking for recipes to use leftover ham I found this recipe plan on making it next Christmas. NOTE: I added some stuffing to some of my pies when making, but that was not in the original recipe."

Original is 9 servings

Metric US

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Ingredients

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1 package (500 grams) shortcrust pastry
Plain flour, for dusting
255 grams cooked turkey meat (shredded leftover turkey, 9 ounces)
200 grams cooked stuffing (cubed - optional see Note)

8 tablespoon double cream (or crème fraîche)
8 teaspoons cranberry sauce
1 large egg, beaten

Nutritional

Serving Size: 1 (144.4 g)
Calories 417
Total Fat - 18.3 g
Saturated Fat - 6.1 g
Cholesterol - 76.8 mg
Sodium - 967.1 mg
Total Carbohydrate - 43.7 g
Dietary Fiber - 4.2 g
Sugars - 5.7 g
Protein - 19.1 g
Calcium - 67.6 mg
Iron - 2.5 mg
Vitamin C - 1 mg
Thiamin - 0.3 mg

Step by Step Method

NOTE: I added some stuffing to some of my pies when making, but that was not in the original recipe

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 or jar, then cut 8 x 9cm circles for the lids – (I used pre rolled pastry) ~ you may need to re-roll the trimmings if you do not have enough pastry.

Step 2

Push the large circles, and mould to fit into 8 holes of a muffin tin, then divide the turkey, cream (1 tablespoon in each) and cranberry sauce (1 teaspoon in each) and stuffing if using, 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. Tip: Wet the edge of each lid with a little water to help seal the edges.