500g pack shortcrust pastry
plain flour , for dusting
250g/9oz shredded leftover turkey
8 tbsp double cream or crème fraîche
8 tsp cranberry sauce
1 egg , beaten
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.
2. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
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.
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