Description
Small, individual pies filled with turkey and cranberry sauce, perfect for a quick meal or snack.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 cup cooked, shredded turkey
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped celery
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, combine the shredded turkey, cranberry sauce, celery, mayonnaise, parsley, and thyme. Mix until just combined.
- Unroll the pie crusts. Use a 4-inch round cutter to cut out circles from each crust. You should get about 8 circles per crust.
- Place about 1 tablespoon of the turkey mixture onto the center of half of the circles.
- Brush the edges of the circles with the beaten egg wash. Top with the remaining circles, pressing the edges firmly to seal. Crimp the edges with a fork.
- Cut a small slit in the top of each pie to allow steam to escape.
- Brush the tops of the pies with the remaining egg wash.
- Bake for 15 to 18 minutes, or until the crust is golden brown.
- Let the pies cool slightly before serving.
Notes
- You can use leftover Thanksgiving turkey for this recipe.
- If you do not have fresh parsley, use 1 teaspoon of dried parsley instead.
- For a crispier crust, brush the bottoms lightly with melted butter before adding the filling.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 15
- Cholesterol: 45
Keywords: mini pies, turkey, cranberry, individual servings, quick lunch, pastry