Are you looking for a delicious way to use up leftover turkey from Thanksgiving or Christmas? These turkey cranberry pies are what you need to make! The leftovers are creatively layered in the pies, making a delightful dish everyone will love.
If you're looking for more leftover turkey recipes, make sure you try these turkey and sweet potato pasties and this turkey stroganoff.
Quick Look at the Recipe
- ⏲️ Prep Time: 1 hour 10 minutes
- ⏲️ Cook Time: 30 minutes
- ⏲️ Total Time: 1 hour 40 minutes
- 🍽️ Yield: 5-6 individual pies
- ⚡ Calories: 596 calories per serving (based on nutrition facts in recipe card)
- 🍎 14 Ingredients: pastry, egg, butter, onion, water, flour, milk, leftover turkey, salt, pepper, thyme, tarragon, cranberry sauce, and russet potatoes.
- 🥣 Method: Oven Baked
- ⌛ Time-Saving Hack: Use leftover turkey, cranberry sauce, and gravy from your Thanksgiving dinner.
- 🔪 Equipment: jumbo muffin tin.
- ⭐ Expert Tip: Be careful not to overfill, or the pies will leak as they bake.
- 🌶️ Flavor & Texture: These leftover turkey pies have a tang from the cranberry sauce and a wonderful rich turkey flavor from the meat and gravy--all wrapped in crispy, flaky pastry.
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Why You'll Love This Recipe
- Creative Way to Use Leftovers: If you have a lot of Thanksgiving food left over (like turkey, gravy, and cranberry sauce), use them up in one beautiful pie with this recipe.
- Easy & Delicious: This pie layers the ingredients beautifully inside of a flaky pastry crust.
- Easy to Change Up: Use up any Thanksgiving leftovers that you have on hand (like extra turkey stuffing, mashed potatoes, or stuffed artichoke casserole) to layer inside the pies--or simply switch up the filling to use more veg if you prefer.
Featured Comment
⭐⭐⭐⭐⭐ "The pastry is soft and the gravy compliments the turkey. The cranberries have a nice color and tang. The layers are appealing, too. These pies are really cute and quite scrumptious!"
- Beth
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Ingredients
Curious about what ingredients you need for these turkey cranberry mini pies? Here's the key ingredients you need for this easy savory pie recipe.
- Leftover Turkey: Use leftover roasted turkey in this recipe. I recommend using a mixture of white and dark meat for the best flavor and texture.
- Cranberry Sauce: Leftover cranberry sauce (or even cranberry relish) goes perfectly with the meat, gravy, and potatoes in these pies.
- Turkey Gravy: Either use leftover turkey giblet gravy, or make your own small batch of gravy as shown in the recipe if yours is all gone.
- Potatoes: Adding thinly sliced potatoes helps separate the ingredients in layers inside the pies.
See recipe card for full information on ingredients and quantities.
Variations
- Vegan: Use vegan butter and non-dairy milk, and substitute sauteed portobello mushrooms or chickpeas for the meat. Use a vegan egg wash on the pastry.
- Gluten Free: Use a gluten free pastry recipe, and thicken the gravy with cornstarch instead of wheat flour. Check that all of your ingredients are certified GF and have not been cross-contaminated.
- Pastry Types: puff pastry, empanada dough, hot water crust pastry
- Different Fillings: leftover stuffing, green bean casserole, steamed veggies, mashed potatoes
- Want 1 big pie? Layer all the ingredients in a round 9-inch pie plate instead.
How to Make Turkey Cranberry Mini Pies
Gather the ingredients for our leftover turkey cranberry mini pies.
- Melt half of the butter in a saucepan and cook the onions over medium-high heat until golden. Pour in ¼ cup of water and scrape up the browned residue on the bottom of the pan. Put the cooked onions in a bowl. (image 1)
- Melt the rest of the butter in the saucepan, then whisk in the flour to make a roux. Cook for 2 minutes over medium heat, whisking constantly. (image 2)
- Gradually whisk in the milk and add the spices, then bring the gravy to a boil and cook until thickened. (image 3)
- Stir in the onions and chopped turkey, then set aside to cool. (image 4)
- Roll out the pastry and cut out 6 circles of the pastry to fit inside the muffin pan. (I only did 5 for the photos.) Put a couple small spoonfuls of gravy in the bottom of each pie. (image 5)
- Layer a few sliced potatoes on top. Make sure to pre-boil the sliced potatoes for 3-5 minutes before assembling the pies, as they won't cook completely from raw. (image 6)
- Spread a little cranberry sauce on top of the potatoes, then put a few more potato slices on top of the cranberry sauce. Mound up a few spoonfuls of the gravy on top of the potatoes. (image 7)
- Roll out the remaining pastry and cut circles for the pie lids. Brush the edges of the pies with beaten egg, then press on the lids and use a fork to crimp the edges. Brush the tops with beaten egg and cut two small vent holes in the lids. (image 8)
- Chill for 10 minutes in the fridge to harden up the pastry. Bake at 400°F for 30 minutes, until the pastry is a rich golden brown. (image 9)
- Let the pies cool for 15 minutes in the pan, then turn them out onto a wire rack to cool completely. Serve hot or cold. (image 10)
Recipe FAQs
These miniature pies are a creative way to use up leftover turkey from Thanksgiving or Christmas. They are made with a sturdy homemade pastry filled with layers of leftover cranberry sauce, sliced potatoes, and a meat and gravy mixture.
I invented this recipe back in 2017; however, they are similar to British chicken, bacon, and apricot pies. Individual meat pies are a popular main course in England, so these ultimately have their origins in British cuisine.
Make Ahead: Store the baked pies tightly covered in the refrigerator for up to 3 days. They actually cut better after they have been refrigerated; this allows the layers to set for a better presentation.
Reheat: Bake at 300°F for 30 minutes, or until heated through. Alternatively, microwave them individuallyfor 1 minute on high, or until heated through.
Freezing: Let the baked pies cool completely, then seal them inside of a zip-top freezer bag and freeze for up to 1 month. Defrost overnight in the fridge.
Serving Turkey Cranberry Mini Pies
These leftover turkey cranberry mini pies go beautifully with a light salad, like arugula tossed with garlic and lemon juice. Or serve along with a light soup like broccoli and Stilton soup or pumpkin and sweet potato soup. Enjoy a slice of English bloomer bread or a crusty French baguette on the side as well.
Expert Tips
- Use a sturdy homemade pastry to help the pies hold their shape, like empanada dough or hot water crust.
- Pressed for time? Make a large round pie instead of individual ones.
- Be careful not to overfill, or the pies will leak as they bake.
- Let the pies sit in the tin for a few minutes before removing them from the tin.
- Chill in the fridge before slicing; this keeps the layers intact for a better presentation.
Other Turkey Recipes You'll Love
Recipe
Leftover Turkey Cranberry Mini Pies
Ingredients
For the Pastry
- 1 batch empanada dough or hot water crust pastry
- 1 large egg, beaten
For the Turkey & Onion Gravy
- 5 tablespoons butter
- 1¼ cup yellow onion, chopped
- ¼ cup water
- 4 tablespoons all-purpose flour
- 1½ cup whole milk
- 1 cup leftover turkey, chopped (dark meat only)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon dried thyme leaves
- ¼ teaspoon dried tarragon
For the Filling
- 1¼ cups homemade cranberry sauce, chilled
- 2 medium russet potatoes
Instructions
Preparing the Filling
- Melt 3 tablespoons of butter in a frying pan over medium-high heat. Sauté the onions until golden, then spoon the onions into a bowl and set aside.
- Melt the other 3 tablespoons of butter in the same saucepan over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux. Gradually whisk in the milk, add the spices, and boil until the gravy is smooth and has thickened.
- Stir in the onions and chopped turkey. Adjust seasonings as desired. Set aside the gravy to cool.
- Peel and thinly slice the potatoes. Boil them for 3-5 minutes, until just fork tender. Drain and set aside.
Assembling the Pies
- Preheat the oven to 400°F and put a large rimmed cookie sheet in to preheat.
- Roll out the chilled pastry on a lightly floured surface to a little less than ⅛-inch thick. Cut out rounds of pastry and line 6 cavities of a jumbo muffin pan. Re-roll the remaining pastry and cut out 6 lids, one for each pie. Fill any empty muffin tin holes halfway with water for an even bake.
- Put a couple small spoonfuls of turkey gravy in the bottom of each pie. (If you have leftover stuffing to use, put a layer in here.) Layer three or four slices of potato on top, then put a few small spoonfuls of cranberry sauce on the potatoes. Top with a few more potato slices. Put more turkey gravy on top.
- Brush the edges of the pastry with beaten egg and lay the lids on each pie. Press the edges to seal and crimp with a fork. Brush the whole pie with beaten egg and cut two small vent holes in the top. If the pastry is getting warm and greasy, chill the pies in the fridge for 10 minutes before baking.
- Bake at 400°F for 30 minutes, until they are golden brown.
- Let them cool in the pan for 15 minutes, then let them cool on a wire rack until ready to serve.
Video
Notes
- Use a sturdy homemade pastry for the best flavor and texture. Empanada dough or hot water crust are good choices.
- In a rush? Make a big pie in a round pie plate instead of individual ones.
- Don't overfill the pies, or the filling will bubble up and leak out in the oven.
- Let the pies cool in the tin for a few minutes before putting them on a wire rack.
- Chill the pies in the fridge before slicing; this keeps the layers intact for a better presentation.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Bob
I love the idea of these pies! I can not wait to try this recipe. I spent a lot of time in New Zealand and they make all kinds of savory meat pies and I miss them. Cool IDEA!
Emma
Thank you so much, Bob! I love making and eating savory pies, too. They make such a lovely dinner!
Alex
I like the yummy potatoes, and the cranberries are so sweet and sour. I like the turkey and gravy, too. It is good!
Emma
Thanks for your comment, Alex! Turkey and cranberries are such a tasty flavor combination.
Beth
The pastry is soft and the gravy compliments the turkey. The cranberries have a nice color and tang. The layers are appealing, too. These pies are really cute and quite scrumptious!
Emma
Thank you, Beth! I like the layers in these pies, too.