Turkey and cranberry pies
Prep:
20 mins
Cook:
25 mins
These little savoury pies are so easy to make and are a delicious alternative to the usual leftover fair.
500g shortcrust pastry
Plain flour, for dusting
250g shredded leftover turkey
8 tbsp double cream or crème fraîche
8 tsp cranberry sauce
1 egg, beaten
1 tbsp poppy seeds
Preheat the oven to 200°C / 400°F / Gas mark 6.
Roll out the pastry on a floured surface.
Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids.
Push the larger circles into a muffin tin, then divide the turkey, cream and cranberry sauce between them.
Season with salt and peppers and brush the edges with a little egg.
Place a lid on top of each and crimp the sides together. Chill for 15 minutes.
Brush the tops with more egg and sprinkle with the poppy seeds then bake for 25 minutes until the pastry is golden.
Serve warm, or leave to cool.
Serves
Makes 8
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Turkey
Recipe Type
Starters, Snacks, Left Overs
Level of Difficulty
Moderately Easy
