Ingredients
- 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
How to Make
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NOTE: I added some stuffing to some of my pies when making, but that was not in the original recipe
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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.
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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.
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Step 3: Chill for 15-20 mins.
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Step 4: Heat oven to 200C/180C fan/gas
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Step 5: Brush the tops with more egg, then bake for approx. 25 mins until the pastry is crisp and golden.
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Step 6: Serve warm, or leave to cool and enjoy cold.
We hope you enjoy this recipe!
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