Turkey pies. Picture by Chris Collingridge
Makes 14-16

Ingredients

Cream cheese pastry 
  • 750 ml cake flour
  • 250 g chilled butter, cubed
  • 250 g thick cream cheese
Filling
  • 125 g bacon bits
  • 250 ml finely chopped cooked turkey
  • 100 g cheddar cheese, grated
  • 125 ml cranberry sauce
  • beaten egg for glazing

Method

Pastry
  1. Put the flour into the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs.
  2. Add the cream cheese and pulse until the mixture comes together to form a dough.
  3. Wrap in cling film and refrigerate for 20 minutes.
  4. Divide the dough in half. Roll out one portion on a lightly floured surface and cut out 10 cm discs.
  5. Use these to line a muffin tin.
  6. Roll out remaining dough and cut out 5cm discs for lids.
Filling
  1. Fry the bacon until crispy. Add the turkey to the pan and mix well.
  2. Remove from the heat and stir in the cheese.
  3. Put a teaspoonful of cranberry sauce into the base of each pie. Divide the filling between the pastry.
  4. Brush base of the lids with egg wash and place over the filling. Seal the edges.
  5. Brush the tops with egg wash and bake at 180°C for 15 -20 minutes until the pastry is golden brown.
  6. Remove and cool in the tin for 5 minutes before removing to a cooling rack.
  7. These are delicious served warm or cold.