Good afternoon everybody, only 12 sleeps left until the 25th (or even less if you’re reading this from outside of England)! So, for my 7th bake of Christmas, I’m looking past Christmas Day and sharing a recipe with you all that’s perfect for using up any leftovers which I’m sure you will all be in excess of come Boxing Day!
I’m quite embarrassed that this is one of only two savoury bakes in my 12 Bakes of Christmas Countdown, but hopefully you can forgive me once you’ve tried these out: the crumbliness of the shortcrust pastry along with the really scrumptious filling always leaves me wanting one more pie (and then another, and another…) so I challenge anyone to try one of these pies and not like them!
Although I’ve used turkey as my meat in these pies, any meat will do, and I’ll definitely be trying out a boiled ham variation this year, so let your imagination run wild!
You can make these pies and freeze them, I bake them for the 15 minutes, remove them from the oven and leave them to cool down before putting in the freezer. Just defrost completely before baking in the oven again for 20-25 minutes until piping hot throughout.
Ingredients (Makes 12 Small Pies):
For the pastry:
600g Plain Flour
Approx. 6-10 Tbsp Ice Cold Water
For the filling:
200g Leftover Turkey (cooked), shredded
3 Tbsp Crème Fraiche
Salt and Pepper, to season
12 Tsp Cranberry Sauce
1 Egg, beaten
– Preheat the oven to 200C/180C Fan/390F and lightly grease and flour a 12 hole muffin tin.
For the pastry:
Place the flour, butter and salt into a large mixing bowl and rub the butter into the flour until the fingertips until the mixture looks like breadcrumbs.
Add the water to the mixture a teaspoon at a time and, using a butter knife, stir the dough until it binds together. If the mixture is too dry then add more water and on the flip side, if the mixture is too wet (this shouldn’t happen if you add water slowly) then add small amounts of plain flour until you get a smooth dough.
Wrap the dough in cling film and chill in the fridge for at least 15 minutes.
Take the dough out of the fridge and roll out the chilled pastry to a thickness slightly thinner than that of a £1 coin. Cut out 12 large discs of pastry, large enough to line the muffin tray (a mug/large glass can be useful to do this).
Place each disc in a hole in the muffin tin and lightly use your fingers to mould it in, so it fits nice and snug.
Now prepare to lids: Roll out the remaining pastry to the same thickness and the pie linings and using a cutter that is the same size as the muffin holes, cut out 12 pastry lids. Place these to one side whilst you prepare the filling.
For the filling:
Add the turkey, stuffing and crème fraiche to a large mixing bowl, stirring together until you have a kind of paste (the crème fraiche is to ensure the mixture isn’t too dry, so if you think you need more or less than the recipe states, then go by your own instinct). Add salt and pepper to season now.
Fill each pastry case with equal amounts of the mixture, and finish off with a teaspoon of cranberry sauce on top of each mini pie.
Wet the edge of each pie rim and lid with a little bit of water (to help it stick) and place each lid on top of a pie, pressing gently with your fingers around the edges to seal.
Use a pastry brush to glaze the pies with the beaten egg before cutting a tiny hole in the top of each pie to allow for steam to escape and placing in the centre of the oven.
Bake for around 25 minutes, until the pastry is golden brown and crispy.
Once cooked, remove the pies from the oven and leave them to cool in the tin for around 5 minutes, before serving warm or leaving to cool completely on a wire rack and serving as a cold snack later – delicious either way!
Coming Next: Gingerbread Cupcakes