Cranberry turkey pasties
Make the most of leftovers from a Christmas meal by combining cooked turkey, cranberry sauce and stuffing in these festive pasties. They can also be frozen before cooking so any you don’t need won’t be wasted.
Serves 6
Ingredients
500 gram pack shortcrust pastry
200 grams leftover roast turkey, diced (or a tin of chickpeas)
2 tablespoons cranberry sauce
6 leftover stuffing balls, roughly chopped
50 grams low fat soft cheese
75 grams frozen peas, defrosted
1 medium egg, beaten
Method
Preheat the oven to 200 celsius.
Roll out the pastry and cut 6 x 17 centimetres circles. Mix together the turkey, cranberry sauce, stuffing, soft cheese and peas and divide between the pastry circles. Brush the pastry edges with egg. Bring the edges up and press to seal well to form a pasty shape.
Place the pasties on a baking tray, sealed edges facing up and brush with the egg. Bake for 20-25 minutes until golden.
Cook’s tips
Try using puff pastry as an alternative.
Use up leftover roast turkey or chicken, cooked stuffing and cranberry sauce.
Try using fruit chutney instead of cranberry sauce.
Add chopped chives for extra flavour.
Assemble and freeze before cooking. Thaw in the fridge or cool place before reheating.
Replace the turkey with vegetables for vegetarian option.
Recipe provided by Love Food, Hate Waste.
