Turkey & cranberry mini pies

Turkey & cranberry mini pies

These are also delicious made with Brie or Stilton and leftover vegetables.

By , 21 September 2015
Turkey & cranberry mini pies
  • Ready in: 60 mins
  • Serves: 8
  • Price: 70p per serving
Nutritional Info
Each 123g serving contains
  • Fat 27
  • Sat Fat 11
  • Sugar 7
  • Salt 1.1
  • Cals 447
of your reference intake.
Typical energy values per 100g: 1521kJ/363kcal.
  • 15g butter
  • 15g plain flour, plus extra for rolling
  • Pinch of cayenne
  • 1 level tsp Dijon mustard
  • 150ml semi-skimmed milk
  • 50g mature Cheddar, grated
  • 198g can Green Giant Reduced Salt & Sugar sweetcorn, drained
  • 150g roast turkey, cut into small pieces
  • 50g cooked gammon or ham, cut into small pieces
  • 500g Jus-Rol Ready-to-Roll Shortcrust Pastry
  • 75g cranberry sauce
  • 1 egg, beaten
  • Thyme sprigs (optional)
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan. Remove from the heat and stir in the flour, cayenne and mustard to to make a smooth paste.

  • Gradually stir in the milk. Bring to the boil, whisking all the time, until smooth. Remove from the heat and stir in the cheese. Tip into a bowl and add the sweetcorn. Leave to cool, then mix in the turkey and gammon or ham.

  • Roll out the pastry to the thickness of a £1 coin. Cut out stars, rounds and thin strips.

  • 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.

  • Brush the tops with the rest of the egg. Bake for 25 minutes until golden. Serve garnished with thyme, if you like.