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.

Ingredients

Scale

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

Instructions

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

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.