Mini turkey & cranberry pies

• pack shortcrust pastry↗500g 500g
• plain flour↗

  for dusting

• shredded leftover turkey250g/9oz 250g/9oz
• double cream↗8 tbsp 8 tbsp

  or crème fraîche

• cranberry↗8 tsp 8 tsp

  sauce

• egg↗1 1

  beaten

Step-by-step instructions

1. 1

   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.

2. 2

   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.