Irresistible Mini Thanksgiving Turkey & Cranberry Pot Pies

Intro and Brief Recap

Have you ever craved the comforting flavors of Thanksgiving in a single bite? Mini Thanksgiving Turkey & Cranberry Pot Pies deliver just that. These delightful little pies combine tender turkey with tart cranberries, all enveloped in a flaky crust. Each bite is a warm embrace, reminiscent of festive gatherings filled with laughter and the aroma of roasted turkey wafting through the air.

These mini pot pies are not only a feast for the senses but also a perfect way to use up leftover turkey from your holiday celebrations. Imagine serving these at your next family gathering or cozy dinner party; they offer both nostalgia and innovation on the holiday table. The rich flavors blend beautifully, creating an experience that promises to leave everyone asking for seconds. Get ready to indulge in a dish that captures the essence of Thanksgiving in a fun, portable form!

Key Ingredients For Mini Thanksgiving Turkey & Cranberry Pot Pies

Here’s what you’ll need to make this delicious dish:

• Cooked Turkey: Use leftover turkey for convenience, or roast fresh turkey breast for a juicier flavor.
• Cranberry Sauce: Opt for homemade or store-bought; ensure it’s thick enough to hold its shape in the pie.
• Puff Pastry Sheets: Thaw frozen pastry sheets before use; they create a wonderfully flaky crust.
• Onion: Finely chop one medium onion to add depth and sweetness to the filling.
• Fresh Thyme: Use about one tablespoon of fresh thyme leaves for an aromatic touch.

For the Creamy Filling:

• Heavy Cream: This adds richness to your filling, making each bite creamy and indulgent.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Mini Thanksgiving Turkey & Cranberry Pot Pies

Follow these simple steps to prepare this delicious dish:

First Step: Preheat Your Oven

Preheat your oven to 375°F (190°C) while you prepare your ingredients. This ensures your pot pies bake evenly and turn golden brown.

Second Step: Prepare the Filling

In a large skillet over medium heat, sauté one finely chopped onion until it becomes translucent. Add in the cooked turkey and cranberry sauce, stirring until well combined. Pour in heavy cream and sprinkle fresh thyme, mixing until everything is heated through.

Third Step: Roll Out Puff Pastry

On a floured surface, roll out thawed puff pastry sheets. Use a round cutter or glass to cut out circles for your pot pie bases and lids.

Fourth Step: Assemble the Pot Pies

Place each pastry circle into greased muffin tins, pressing gently into each cup. Fill with your turkey and cranberry mixture, then top with another pastry circle. Crimp edges with a fork for sealing.

Fifth Step: Bake Until Golden

Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until golden brown on top. Keep an eye on them to prevent burning.

Sixth Step: Cool and Serve

Remove from oven and let them cool slightly before serving. Transfer to plates and enjoy these delightful mini pot pies as a comforting meal!

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Use Fresh Ingredients: Opt for fresh herbs and quality turkey for enhanced flavor.
• Don’t Overfill: Avoid overfilling each pie shell; too much filling can cause overflow during baking.
• Chill Before Baking: If time allows, chill assembled pot pies in the refrigerator for about 15 minutes before baking for extra flakiness.

Presentation Ideas

This Mini Thanksgiving Turkey & Cranberry Pot Pies is versatile and pairs wonderfully with:

• Seasonal Side Salads: A fresh green salad with apples and walnuts complements the flavors of the pot pies beautifully. The crunchiness adds texture, while the sweetness of the apples enhances the turkey and cranberry combination.
• Mashed Potatoes: Creamy mashed potatoes serve as a comforting side dish that balances the savory elements of the pot pie. Consider adding garlic or herbs for an extra layer of flavor.
• Roasted Vegetables: Caramelized Brussels sprouts or roasted carrots provide a colorful and healthy addition to your Thanksgiving table, making your meal visually appealing and nutritious.

How to Store Mini Thanksgiving Turkey & Cranberry Pot Pies

To keep your Mini Thanksgiving Turkey & Cranberry Pot Pies fresh, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to three days. If you want to keep them longer, consider freezing them. Wrap each pie tightly in plastic wrap, then place them in a freezer-safe bag. They will maintain their quality for up to two months in the freezer.

Best Ways to Reheat Mini Thanksgiving Turkey & Cranberry Pot Pies

Reheating your Mini Thanksgiving Turkey & Cranberry Pot Pies can be done easily. For best results, preheat your oven to 350°F (175°C). Place the pies on a baking sheet and cover them loosely with aluminum foil. Heat for about 15-20 minutes or until warmed through. This method retains the crispness of the crust while ensuring the filling is hot.

Tips for Making Perfect Mini Thanksgiving Turkey & Cranberry Pot Pies

To achieve perfect Mini Thanksgiving Turkey & Cranberry Pot Pies, start with high-quality ingredients. Use fresh turkey and homemade cranberry sauce if possible. Ensure your pastry dough is cold before rolling it out; this helps create a flaky crust. Don’t overfill your pies, allowing room for expansion during baking. Lastly, brush the tops with egg wash for a beautiful golden finish.

FAQs

What is the best turkey for Mini Thanksgiving Turkey & Cranberry Pot Pies?

When choosing turkey for your Mini Thanksgiving Turkey & Cranberry Pot Pies, opt for lean cuts like breast meat. This type of turkey cooks quickly and stays moist when combined with flavorful sauces like cranberry. Ground turkey also works well if you prefer a different texture. Ensure that whatever turkey you choose is cooked thoroughly before adding it to your pie mixture.

Can I make Mini Thanksgiving Turkey & Cranberry Pot Pies ahead of time?

Yes, you can prepare Mini Thanksgiving Turkey & Cranberry Pot Pies ahead of time! Assemble the pies but do not bake them right away. Instead, cover them tightly with plastic wrap and refrigerate until you’re ready to bake. You can store them in this state for up to two days without sacrificing flavor or texture.

What can I substitute for cranberries in this recipe?

If you’re looking for alternatives to cranberries in your Mini Thanksgiving Turkey & Cranberry Pot Pies, consider using dried cherries or apricots for a different fruity flavor profile. You could also try using apple sauce mixed with some citrus zest as a sweet alternative that gives a unique twist without losing that holiday essence.

Are these pot pies suitable for freezing?

Absolutely! These Mini Thanksgiving Turkey & Cranberry Pot Pies are great candidates for freezing. Once baked and cooled completely, you can freeze individual pies by wrapping them tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy them again, simply reheat from frozen following proper reheating instructions mentioned above.

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Mini Thanksgiving Turkey & Cranberry Pot Pies

• Author: jenny
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 12 1x
• Category: Main
• Method: Baking
• Cuisine: American

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Description

Mini Thanksgiving Turkey & Cranberry Pot Pies are a delightful way to enjoy the classic flavors of Thanksgiving in a convenient, bite-sized form. These flaky pastries are filled with tender turkey, tangy cranberry sauce, and a creamy blend of herbs, making them perfect for leftover turkey or as a festive dish for gatherings. With their comforting taste and appealing presentation, they will surely become a favorite at your holiday table.

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Ingredients

Scale 1x2x3x

• 2 cups cooked turkey, shredded
• 1 cup cranberry sauce
• 1 package (17.3 oz) puff pastry sheets (2 sheets), thawed
• 1 medium onion, finely chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup heavy cream
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, sauté the chopped onion until translucent. Stir in turkey and cranberry sauce; mix well.
3. Add heavy cream and thyme, heating through. Season with salt and pepper to taste.
4. Roll out puff pastry on a floured surface. Cut into circles for bases and lids.
5. Press pastry circles into greased muffin tins, fill with turkey mixture, and top with another pastry circle; crimp edges to seal.
6. Bake for 20-25 minutes or until golden brown.

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Nutrition

• Serving Size: 1 pot pie (90g)
• Calories: 290
• Sugar: 5g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 40mg

Keywords: Use fresh herbs for enhanced flavor. Avoid overfilling to prevent spills during baking. Chill assembled pies before baking for extra flakiness.