January 6, 2014

Mini Turkey and Cranberry Pies


Got some turkey? Turn it into  a savory treat that will surely wow a crowd.  These mini turkey and cranberry pies are perfect for any occasions. I made these for the resort's cocktail party on Christmas eve and they went down a storm.


Pie shell:
1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup unsalted butter
1 egg, lightly beaten
approximately 2 tsp. water

Filling:
250 g shredded turkey
8 tbsp double cream or heavy cream
10 tsp cranberry sauce or more depending on your preferences
salt and pepper to taste
1 egg for egg wash
butter for greasing

Procedure:
Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.

Add the egg and enough water into the flour mixture. With a wooden spoon or pastry scraper, mix until it forms a soft dough.  Flatten. Cover with clingfilm and chill for 30 minutes.

Once chilled, roll out the pastry into 2 mm thick. Cut out 8 x 10 cm circles with a pastry cutter for the base and 8 x 9 cm for the lid.



Line the base and sides of a greased muffin tin with the pastry.


All set


Spoon the shredded turkey into the pastry cases.


Add the cream.


Then the cranberry sauce. Season with salt and pepper.


Place the smaller circle on top. Pinch the sides together to seal. Use a fork to make  decorative edges. If you are not in a hurry, freeze the pie before baking to avoid a soggy bottom crust.  Brush the top with egg wash before putting it in the oven.

Bake at preheated 200C oven for 25 minutes until golden brown. Enjoy it warm or cold.



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