Description
Indulge in the comforting flavors of Thanksgiving with these flaky, bite-sized Mini Thanksgiving Turkey & Cranberry Pot Pies. Buttery pastry shells are filled with tender turkey, tart cranberries, and aromatic herbs for the perfect holiday appetizer or side dish.
Ingredients
– 2 sheets puff pastry, thawed
– 2 cups cooked, shredded turkey
– 1 cup fresh cranberries, halved
– 1/2 cup chicken or turkey broth
– 2 tablespoons unsalted butter
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon dried sage
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until fragrant.
3. Add the turkey, cranberries, broth, thyme, sage, pepper, and salt. Stir to combine and cook for 5 minutes, until the cranberries have softened slightly.
4. Unroll the puff pastry sheets and use a 4-inch round cutter to cut out 12 circles from the dough. Press the pastry circles into the prepared muffin cups, pressing up the sides to form the pot pie shells.
5. Spoon the turkey-cranberry filling into the pastry shells, dividing it evenly.
6. Bake for 18-20 minutes, until the pastry is golden brown.
7. Allow the pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.
Notes
These Mini Thanksgiving Turkey & Cranberry Pot Pies can be made in advance and frozen. To reheat, bake at 350°F for 15-20 minutes until heated through.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American