These leftover turkey and cranberry mini pies are an easy comfort food dinner recipe packed with dark meat turkey, cranberry sauce, potatoes, onion, and creamy gravy. Your family will love having these mini meat pies for dinner tonight!
For the Pastry
- 15.2 ounces shortcrust pastry (433g)
- 1 large egg, beaten
For the Turkey & Onion Gravy
- 6 tablespoons butter
- 1 large yellow onion, chopped
- 1 1/2 tablespoons sherry vinegar
- 3 tablespoons all-purpose flour
- 1 1/3 cup whole milk
- generous 1 cup roasted turkey, chopped (dark meat only) (138g)
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried thyme leaves
For the Filling
- 1 1/2 cups homemade cranberry sauce, chilled (355 ml)
- 1.2 pounds red potatoes (550g)
Preparing the Filling (45 minutes)
- Chop the onion and turkey and measure out the flour, milk, and butter.
- Melt 3 tablespoons of butter in a medium frying pan over medium-high heat. Saute the onions until golden, deglazing the pan with the sherry vinegar. Spoon the onions into a bowl and set aside.
- In the same frying pan, melt the other 3 tablespoons of butter over medium heat. Add the flour and whisk for a minute to create a roux. Gradually whisk in the milk and whisk until the gravy is smooth and has thickened.
- Stir in the onions, spices, 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 (25 minutes + 30 minutes baking)
- Preheat the oven to 400 F and put a large rimmed cookie sheet in to preheat.
- Roll out the chilled shortcrust pastry on a lightly floured surface to a little less than 1/8 inch thick. Cut out rounds of pastry and line 5 cavities of a jumbo muffin pan. Re-roll the remaining pastry and cut out 5 lids, one for each pie. Fill any empty cavities halfway with water for an even bake.
- Put a couple small spoonfuls of turkey gravy in the bottom of each pie. 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. Divide the remaining turkey gravy equally among the pies.
- 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.
- Bake the pies at 400 F for 30-40 minutes, until the pies are golden brown.
- Let the pies cool in the pan for 3-5 minutes, then let them cool on a wire rack until ready to serve.
- These pies keep well for a couple days in the fridge after baking.
- Try bringing these pies as a picnic lunch; they’re a hearty meal, and are fun finger food when cut into wedges.