Turkey, stuffing and cranberry pies
I’m afraid this is it. There’s no point in delaying it, Christmas is landing at Fishfingers for tea. Throughout the year the folks at Lean on Turkey have challenged me to come up with a variety of recipes with turkey and now here we are at the time of year when it’s the meat that a lot of people are planning for. So it seems appropriate to kick off the festive season by talking about what to do with your leftovers.
I do think that the best thing to do with leftover turkey is to pack it in to the mother of all sandwiches with a bit of everything else – any one else remember that episode of Friends where Ross loses the plot because his boss ate his Thanksgiving sandwich? – but it’s good to have a few alternatives. Leftovers lend themselves well to curries, soups and are happy to be thrown in with some pasta. And of course there’s always a pie.
Or little pies. I usually find that Boxing Day sees people not really wanting to face another full meal so having things around that can be snacked on as and when people are hungry is a good plan. These take little time to pull together and are good both warm and cold.
The combination of turkey, stuffing and cranberry sauce is a classic that most people love and can only really be improved on by a bit of bacon. So feel free to fry some up or cut some cold leftover ham in to chunks and throw that in too. You could obviously make your own pastry but do you really want to after the kitchen marathon over the last few days? Shop bought pastry is a staple in my kitchen and Christmas is no exception. Wonderful stuff that means you can be eating these in next to no time with very little effort. A bit of rolling and a bit of mixing and you’re pretty much done.
And this last photo? That’s what happens when I’m taking pictures for the blog and turn my back on the set up and the toddler for about 30 seconds.
Little pies to make use of Christmas leftovers.
- 2 packs shortcrust pastry
- 200g cooked leftover turkey, cubed
- 200g stuffing, cubed
- 3 tbsps crème fraiche
- A good grind of black pepper
- 12 tsps cranberry sauce
- 1 egg, beaten, to glaze
- Preheat the oven to 200c and lightly grease a 12 hole muffin tin.
- In a bowl mix together the turkey, stuffing crème fraiche and pepper.
- Roll out one pack of pastry to just less than the thickness of a £1 coin and stamp out 12 large discs of pastry. I ended up using a large glass as I didn’t have a cutter big enough. Place each disc in a hole in the muffin tin, moulding it to fit.
- Fill each pastry case with the turkey and stuffing mixture. Be generous! There’s nothing worse than a meanly filled pie.
- Top the turkey mixture with a teaspoon of cranberry sauce.
- Roll out the second pack of pastry to the same thickness and, using a cutter that is the same size as the holes, stamp out 12 lids. Wet the edge of each lid with a little water (I just use a small bowl and my finger) to help seal the edges. Place each lid on top of each pie, pressing gently to seal. Glaze with the beaten egg and cut a small slit in the top of each pie.
- Bake in the oven for around 25 minutes, until the pastry is golden brown.
- Once cooked, let the pies cool in the tin for a few minutes and then either serve or transfer to a wire rack to cool completely.
The amounts given for the turkey and stuffing are approximate. If you have more of one than the other then just use what you’ve got.
This could also work as one large pie rather than 12 small.
I used shop bought pastry as I tend to throughout the year, you could of course make your own but after a cooking marathon the day before then shortcuts are the way forward.
If you have a ham at Christmas then some cut into chunks and added in with the turkey and stuffing would be a fantastic addition.
The cost of these pies is minimal due to leftovers and making use of the things that most of us have in the fridge. There seem to be some good deals around on Turkey at the moment so keep your eye out for a bargain.
This is a sponsored post in association with Lean On Turkey who have a wealth of information and recipes on their site. I have been paid to create this recipe, though the idea and words are my own.