Turkey, Stuffing and Cranberry Pie Recipe

Christmas leftover fave

Perfect for snacking on over the Christmas period.

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Prep: 15min Cook: 25min
Serves 3 - 4
  • 2 packs of shortcrust pastry
  • 200g leftover christmas turkey (cooked), cubed
  • 200g stuffing, cubed
  • 3 tbsps crème fraiche
  • A good grind of black pepper
  • 12 tsps cranberry sauce
  • 1 egg, beaten, to glaze
  1. Preheat the oven to 200c and lightly grease a 12 hole muffin tin
  2. In a bowl mix together the turkey, stuffing crème fraiche and pepper
  3. Roll out one pack of pastry to just less than the thickness of a £1 coin and stamp out 12 large discs of pastry.
  4. Place each disc in a hole in the muffin tin, moulding it to fit
  5. Fill each pastry case with the turkey and stuffing mixture. Be generous!
  6. Top the turkey mixture with a teaspoon of cranberry sauce
  7. Roll out the second pack of pastry to the same thickness and, using a cutter that is the same size as the holes, stamp out 12 lids.
  8. Wet the edge of each lid with a little water to help seal the edges.
  9. Place each lid on top of each pie, pressing gently to seal.
  10. Glaze with the beaten egg and cut a small slit in the top of each pie
  11. Bake in the oven for around 25 minutes, until the pastry is golden brown
  12. Once cooked, let the pies cool in the tin for a few minutes and then either serve or transfer to a wire rack to cool completely.
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