Description

Mini Thanksgiving Turkey & Cranberry Pot Pies are a delightful way to savor the flavors of the holiday in a convenient, bite-sized form. Each pot pie features tender turkey, tangy cranberries, and aromatic herbs, all enveloped in a flaky puff pastry shell. Perfect for festive gatherings or cozy evenings at home, these mini pies promise to bring warmth and nostalgia with every delicious bite.

Ingredients

Scale

2 cups pre-cooked turkey, shredded or diced
1 cup cranberry sauce (homemade or canned)
1 package (17.3 oz) puff pastry sheets (2 sheets)
1 medium onion, finely chopped
1 cup low-sodium vegetable stock
1 tsp fresh sage, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a skillet over medium heat, sauté the chopped onion until translucent. Add turkey, cranberry sauce, and vegetable stock; season with sage and thyme. Cook until heated through.
Roll out the puff pastry sheets on a floured surface to about 1/8 inch thick and cut into circles for muffin tins.
Place pastry circles in each muffin tin cup, fill with the turkey mixture, and top with another pastry circle. Seal edges by crimping with a fork.
Bake for 20-25 minutes until golden brown and puffed up.

Nutrition

Serving Size: 1 pot pie (125g)
Calories: 290
Sugar: 5g
Sodium: 340mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg

Keywords: Use leftover turkey from holiday meals for quick preparation. Feel free to add vegetables like peas or carrots for extra nutrition. For best results, avoid overfilling the pastry shells.