500g gluten free shortcrust pastry - click here for recipe
1 tbsp gluten free plain flour, for dusting
250g/9oz shredded leftover turkey
8 tbsp lactose free double cream
8 tsp cranberry sauce
1 egg, beaten
Serves - 4
Roll out the gluten free pastry on a (gluten free) floured surface so that it’s around 3mm.
Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids – you may need to re-roll the trimmings.
Push the larger circles into 8 holes of a muffin tin, then divide the turkey, lactose free cream and cranberry sauce between them.
Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.
Recipe adapted from: Good Food