Mini turkey & cranberry pies

Contains pork – recipe is for non-Muslims only
These dinky pies are so versatile – try them with chopped ham and mustard, too

  • Prep:20 mins
    Cook:25 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 430
  • fat 28g
  • saturates 12g
  • carbs 33g
  • sugars 3g
  • fibre 1g
  • protein 15g
  • salt 0.74g


  • 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


  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.

  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.

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