Description
These mini Thanksgiving turkey and cranberry pot pies are the perfect comfort food for the holiday season. With a flaky, buttery crust, tender chunks of turkey, and a tart cranberry filling, they’re a delicious and easy-to-make meal the whole family will love.
Ingredients
– 2 sheets puff pastry, thawed
– 2 cups cooked, diced turkey
– 1 cup fresh or frozen cranberries
– 1/2 cup chicken broth
– 1/4 cup brown sugar
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten with 1 tablespoon water for egg wash
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, combine the diced turkey, cranberries, chicken broth, brown sugar, thyme, salt, and pepper. Mix well.
3. Unroll the puff pastry sheets and cut each sheet into 6 equal squares, for a total of 12 squares.
4. Grease a 12-cup muffin tin and press a puff pastry square into each cup, pressing it up the sides to form a cup.
5. Spoon the turkey and cranberry mixture evenly into the puff pastry cups.
6. Top each filled cup with another puff pastry square, pressing the edges to seal.
7. Brush the top of the pies with the egg wash.
8. Bake for 20-25 minutes, or until the puff pastry is golden brown.
9. Allow the pies to cool in the muffin tin for 5 minutes before removing them.
Notes
For a richer filling, you can add a tablespoon of butter to the turkey and cranberry mixture. The pies can be made ahead of time and frozen unbaked, then baked directly from the freezer, adding a few extra minutes to the baking time.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American