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.
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.