Ingredients Jump to Instructions ↓

  1. 350g ready-made shortcrust pastry

  2. 200g leftover cooked turkey, chopped

  3. 75g leftover stuffing, chopped

  4. 4 tbsp cranberry sauce

  5. 3 leftover cooked chipolatas, chopped

  6. Sea salt and black pepper

  7. 1 egg

  8. 1 tbsp milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C, gas mark 4. Roll out the pastry on a lightly floured surface and cut into 4 x 18cm circles.

  2. Place the turkey, stuffing and chipolatas into a bowl. Add the cranberry sauce and mix. Spoon the turkey mixture onto one half of the pastry circles.

  3. Dampen the edges of the pastry with the milk and fold the pasty over the filling. Crimp the edges. Brush with the beaten egg and sprinkle with sea salt and black pepper.

  4. Cut a slit in each pasty and place on a baking sheet. Bake for 30-35 minutes or until golden brown.


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