Mini Turkey & Cranberry Pies

These dinky pies are so versatile - try them with chopped ham and mustard, too

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  430

• Protein

  15g

• Carbs

  33g

• Fat

  28g

• Saturates

  12g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.74g

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

Directions

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, 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.
2. 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.

Categories: All Christmas, Meat