Turkey and cranberry mini pies
These little pies are a wonderful way to use up leftover turkey
Makes 4 individual pies, using large ramekin dishes
2 x 500g pack shortcrust pastry
Plain flour, for dusting
500g shredded leftover turkey
120ml double cream or crème fraîche
Salt and Goodall’s ground black pepper, to season
1 egg, beaten
For the cranberry sauce:
450g of fresh cranberries
130g of sugar
Zest of half an orange
1 tsp of Goodall’s ground cinnamon
First, prepare the cranberry sauce; boil all the ingredients together until softened. Then let cool for about an hour until it has set.
Roll out the pastry on a floured surface until it is less than an inch in thickness. Place ramekins on dough and cut out circles to fit ramekins, you may need to re-roll the trimmed pastry.
Place dough circle into each ramekin and then divide the turkey, cream and cranberry sauce evenly between them. Season well with salt and pepper and brush the edges with a little of the beaten egg. Place dough circle on top of each filled ramekin and use a fork to seal the edges. Place in the fridge to chill for approximately 20 minutes.
Preheat oven to 180°C /350°F/ Gas 4. Brush the tops with a little more of the beaten egg and place in the oven to bake for 25 minutes until the pastry is golden.
Tip: If you have any leftover pastry, re-roll and using a cookie cutter, cut out festive shapes, place on top of each pie and brush with a little beaten egg.
Serves
Makes 8 pies
Main ingredients
Fruit, Turkey
Recipe Type
Starters, Party Food, Entertaining, Family Dinners
Level of Difficulty
Easy
If you have any leftover pastry, re-roll and using a cookie cutter, cut out festive shapes, place on top of each pie and brush with a little beaten egg.
