Turkey, Stuffing and Cranberry Pies
This recipe was sent to us by Sian Reynolds, one of our online blogger mums. Her challenge was to cook a family meal using turkey leftovers. Here's what she thought:
What we thought:
I usually find that Boxing Day sees people not really wanting to face another full meal so having things around that can be snacked on as and when people are hungry is a good plan. These take little time to pull together and are good both warm and cold. 
Essential Ingredient:
Leftover turkey
2 packs of shortcrust pastry

200g cooked leftover turkey, cubed

200g stuffing, cubed

3 tbsps crème fraiche

A good grind of black pepper

12 tsps cranberry sauce

1 egg, beaten, to glaze

To serve:
Festive pickles.
Perfect for snacking on over the xmas period.
  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. I ended up using a large glass as I didn’t have a cutter big enough. Place each disc in a hole in the muffin tin, moulding it to fit
  4. Fill each pastry case with the turkey and stuffing mixture. Be generous! There’s nothing worse than a meanly filled pie
  5. Top the turkey mixture with a teaspoon of cranberry sauce
  6. 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. Wet the edge of each lid with a little water (I just use a small bowl and my finger) to help seal the edges. Place each lid on top of each pie, pressing gently to seal. Glaze with the beaten egg and cut a small slit in the top of each pie
  7. Bake in the oven for around 25 minutes, until the pastry is golden brown
  8. 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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