I love mini savory pies because you can take them anywhere and have a quick snack without having to heat them. For this reason, I thought it would be a great option to use the same hot crust pastry to bake mini pies using Thanksgiving leftovers.
For this pie I am using a bottom layer of mashed potatoes, pulled turkey meat with gravy and topped with a layer of cranberry sauce.
Ingredients
- Hot crust
- 500g all purpose flour
- 135g pork lard
- 55g unsalted butter
- 200ml water
- Salt
- 1 Egg
- Leftovers
- Cranberry sauce
- Roasted turkey meat
- Gravy
- Smashed potatoes
Instructions
- Hot crust. Mix 500g all purpose flour with a pinch of salt in a bowl. In a pot, heat 135g pork lard and 55g unsalted butter with 200ml water. Once melted, combine with the flour and salt and knead carefully until the dough is smooth. Cover with plastic wrap and leave to rest for 30 minutes.
- Prepare the turkey. Take the turkey leftovers, shred the meat and mix with some gravy to taste. Set aside.
- Preheat the oven at 200ºC (400ºF).
- Cut the base cup dough. Split the dough in two parts and leave one aside. Roll the other part to about 2-3mm thick and cut circles big enough to cover each cup of a muffin tin. Transfer each circle to the muffin tin cups.
- Layering the leftovers. Add a base layer of smashed potatoes, add some shredded turkey with gravy until almost filling the muffin tin and top with a thin layer of cranberry sauce.
- Dough lid. Roll the other part of dough and cut circles big enough to use as a lid of each muffin tin cup. Place each circle on top of each cup and pinch the edge with the dough in the base to close the pie.
- Egg wash. Brush the dough lid of each pie with egg and make a hole in the middle to allow steam to release.
- Bake. Bake for 45 minutes and leave to rest for at least 30 minutes.