Hogans Farm

Turkey Cranberry Pie

Turkey Cranberry Pie
A delicious Turkey & Cranberry Pie

  • 500g pack of short crust pastry
  • Plain four , for dusting
  • 250g of shredded left over turkey
  • 8 tbsp of double cream or crème fraiche
  • 8 tsp of cranberry sauce
  • 1 egg beaten

  • 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.
  • 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.