These are a great addition to any buffet spread, and are a brilliant way to use up any left overs from your Christmas dinner! They're best warm from the oven, but can be eaten cold too.
2 batches of shortcrust pastry (makes 12 with a little left over pastry)
One packet of stuffing mix
One large turkey breast, cooked and shredded
One small jar of cranberry sauce
1 egg, beaten
Pre-heat your oven to 180c and get a muffin tin out ready.
Make up the stuffing according to the instructions on the packer, leaving out about 20% of the water.
Give it a good mix and leave to stand while you make the cases.
Roll the pastry out onto a lightly floured surface and use round cutters to cut out 12 cases, and 12 lids. You'll need a cutter that's larger in circumference than the holes in your muffin tin for the cases, and one the same size as the holes for your lids.
Line the muffin tin with the larger circles of pastry to make the cases, then you can assemble the pies.
Place a generous teaspoon of stuffing into each case, and press down with your fingers.
Fill up to about 3/4 full with the shredded turkey, then add a teaspoon of cranberry sauce on top.
Brush the edges of the cases with egg, and place a lid on top of each pie. Seal the edges by crimping or rolling them over, before brushing the top of each pie with more egg.
Poke a small hole in the centre of each pie before baking for 25 minutes, until golden and firm to the touch.