Turkey and Cranberry Mini Pies

Turkey and Cranberry Mini Pies is a traditional British recipe for a classic mini pie made from Christmas leftovers with cheese and sweetcorn in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Turkey and Cranberry Mini Pies.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

Rating:

Tags : Milk Recipes Baking Recipes British Recipes

This is an excellent way of converting Christmas leftovers into delicious party food. They freeze well, so you can make them before hand and keep them for your New Year’s Eve party (alternatively freeze your leftover turkey and cranberry sauce then make fresh on the day). These are also great made with duck or ham. Another great combination being Brie or Stilton and leftover vegetables.

Ingredients:

15g (4 tsp) butter
15g (2 tbsp) plain (all purpose) flour, plus extra for rolling
Pinch of cayenne pepper
1 tsp (level) Dijon mustard
150ml (3/5 cup) semi-skimmed milk
50g (3/5 cup) mature Cheddar, grated
198g (7 oz) tin sweetcorn, drained
150g (1/3 lb) roast turkey, cut into small pieces
50g (1 ½ oz) cooked gammon or ham, cut into small pieces
500g (1 lb) Ready-to-Roll frozen Shortcrust Pastry, thawed
75g (5/8 cup) cranberry sauce
1 egg, beaten
Thyme sprigs (optional)

Method:

Pre-heat the oven to 200C (180C Fan/360F/Gas 6).

Melt the butter in a small pan. Take off the heat and stir in the flour, cayenne pepper and mustard to make a smooth paste.

Gradually beat in the milk. Return to the heat, bring to a boil, whisking all the time, until smooth. Take off the heat and stir in the cheese. Turn into a bowl and add the sweetcorn then set aside to cool before mixing in the turkey and gammon (or ham).

Roll out the pastry to about 4mm (1/6 in) thick. Cut out rounds large enough to line 12 muffin wells. Then cut out stars, smaller rounds or thin strips as pie coverings. Grease the wells of a muffin tin then use the large rounds to line the wells.

Divide the filling between the pastry cases and add 1 tsp cranberry sauce to each. Top with stars, lids or lattices, attaching the strips to the cases with some beaten egg. Use a sharp knife to poke steam holes in the lids.

Brush the tops of the pies with the remainder of the egg. Transfer to the centre of your pre-heated oven and bake for 25 minutes, until golden brown on top.

Remove from the oven, allow to cool slightly and serve garnished with thyme, if you like.