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Mini turkey & cranberry pies

Mini turkey & cranberry pies

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A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal430
fat28g
saturates12g
carbs33g
sugars3g
fibre1g
protein15g
low insalt0.74g
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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

Method

  • 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, 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4.7 out of 5.12 ratings
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