Mini Turkey Pies
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
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.