Mini Turkey Pies

Ingredients

 

500g pack of shortcrust pastry

plain flour, for dusting

250g shredded leftover turkey

1 pack of streaky bacon – small pieces and pan fried

8 tbsp double cream or crème fraiche

8 tsp redcurrant jelly or cranberry sauce

1 egg, beaten

Method

 

Heat oven at 160 C fan. Roll out pastry on floured surface to £1 coin thickness.

 

Cut out 8 x 10cm circles using pastry cutter, then cut 8 x 9cm circles for lid.

 

Push larger circles into 8 holes of a muffin tin

 

Mix turkey, bacon and cream together then divide mixture into muffin tin, add a teaspoon of redcurrant jelly to top of mixture

 

Season well and brush edges with a little egg

 

Place lid on top of each and pinch the sides together to seal

Chill for 15-20 minutes

 

Brush the tops with more egg and bake for 25 minutes until pastry is crisp and golden.