These mini turkey pies are the perfect way to transform your festive leftovers into something hearty, comforting and truly delicious, perfect fodder for a chilly Boxing Day walk. If you don’t fancy making yours in the shape of the Peep Show logo, you can easily use a deep muffin tin instead. This recipe can be scaled up or down, depending on the volume of leftovers you have available and would be just as delicious with leftover roast chicken or a mixture of leftover turkey and ham.
Prue Leith
Christmas & New Year Specials
Makes:
6
Difficulty:
Needs skill
Baking Time:
25 mins
- Ingredients
- Method
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Method
Step 1
For the pastry, tip the flour, butter and salt into a bowl, then rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
Step 2
Add water 1 tablespoon at a time and mix together with a table knife, until the mixture comes together into a ball. Wrap and chill for 20 mins.
Step 3
For the filling, melt the butter in a small pan, add the leek and cook for 5 minutes over a medium heat, stirring occasionally, until softened. Sprinkle over the flour and cook for 1 minute, stirring. Add the turkey stock and increase the heat, stirring to a thick, smooth sauce. Remove from the heat and transfer to a bowl.
Step 4
Stir in the crème fraiche, Dijon mustard, parsley, tarragon and turkey. Season with crushed sea salt and ground black pepper, then set aside.
Step 5
Roll out the pastry on a lightly floured surface to a 45cm x 30cm rectangle, the thickness of a £1 coin (approx 3mm). Using one pair of the side curves from the tin, make 6 gentle oval-shaped imprints into your pastry, evenly spread apart. Cut a circle approx. 4cm out from the edge of each imprint to form the sides of the pies. Cut out a triangle from the corner of each eye to the outer edge of the circle and discard the triangle of pastry.
Step 6
Use the pastry to line the tins, sealing the edges of the pastry with water. Re-roll the trimmings and cut out 6 eye shaped tops, to fit the pies.
Step 7
Using a cutter, cut out 6 x 4cm circles from the pastry.
Step 8
Fill the pastry cavities with the turkey filling, pressing down to ensure a good amount of filling is in each one. Brush the edges of the pastry with water and place a lid on top of each one. Roll a rolling pin across the top of each pie so the pastry lids are flush with the tins. Brush one side of the pastry circles with water and place off centre on top of the pies.
Step 9
Using a small skewer or cocktail stick, pierce a small hole in the top of each pie to allow steam to escape.
Step 10
Brush the pie tops with beaten egg and bake in an oven preheated to 220°C/200°C fan/425°F/Gas 7 for 25 minutes until golden brown.
Step 11
For the cranberry sauce, tip the cranberries, sugar, port, balsamic vinegar and allspice into a pan. Place over a medium-high heat and simmer for 5–10 minutes, until the cranberries are tender but still holding their shape. Remove from the heat and leave to cool.
Step 12
Remove the pies from the oven and leave to cool for 5 minutes. Remove the pies from the tins and serve.
