Recipes
Turkey & cranberry mini pies
These are also delicious made with Brie or Stilton and leftover vegetables.
These are also delicious made with Brie or Stilton and leftover vegetables.
Cook: 1 Hour
Serves: 8
Price: 70p per serving
Nutritional Information
Each 123g serving contains
Energy
1871kj
447kcal
1871kj
447kcal
22%
Fat
27g
27g
High
38%
38%
Saturates
11g
11g
Med
53%
53%
Sugars
7g
7g
Med
8%
8%
Salt
1.1g
1.1g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
1521kj/364kcal
Typical energy values per 100g:
1521kj/364kcal
Ingredients
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)
Method
1
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.
2
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.
3
Roll out the pastry to the thickness of a £1 coin. Cut out stars, rounds and thin strips.
4
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.
5
Brush the tops with the rest of the egg. Bake for 25 minutes until golden. Serve garnished with thyme, if you like.