Mini Turkey & Cranberry Pies

8-10
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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 recipe yields 8-10 servings
OK

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

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.

Step 3

Chill for 15-20 mins.

Step 4

Heat oven to 200C/180C fan/gas

Step 5

Brush the tops with more egg, then bake for approx. 25 mins until the pastry is crisp and golden.

Step 6

Serve warm, or leave to cool and enjoy cold.

Tips & Variations


No special items needed.

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