Turkey and Cranberry Sauce Pasties
Method
Serves 4. These make a fantastic boxing day snack AND use up that leftover
turkey!
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. Heat the oil in a pan and fry the onion and bacon for 5 minutes until soft. Remove from the heat.
3. Add the turkey, stuffing and chipolatas to the pan. Mix in the cranberry
sauce.
4. Spoon the turkey mixture onto one half of the pastry circles. 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.
5. Cut a slit in each pasty and place on a baking sheet. Bake for 30-35 minutes or until golden brown. Serve warm with a little extra cranberry sauce on the side.
Ingredients
350g ready-made puff pastry
200g leftover cooked turkey, chopped
1 small red onion, finely diced
2 rashers back bacon, chopped
75g leftover stuffing, chopped
4 tbsp Sarah's cranberry relish
3 leftover cooked chipolatas, chopped
Sea salt and black pepper
1 egg
1 tbsp milk
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