Tuesday, November 22, 2011

TENDERFLAKE® Turkey, Cranberry & Cheddar Pocket Pies

Turkey, Cranberry & Cheddar Pocket Pies put a new twist on appetizers this holiday season. These tempting delights are easy to create and a great conversation piece, making them an ideal appetizer that is sure to wow guests at holiday parties. So delicious and full of flavour, you’ll want to make them again with leftovers from your holiday meal!


2 TENDERFLAKE® Frozen Deep Dish Pie Shells

1/4 cup (50 mL) Finely chopped leftover turkey
2 tbsp (30 mL) Cranberry sauce
2 tbsp (30 mL) Grated Cheddar cheese Pepper
1 tbsp (15 mL) milk
Prep Time 30 min

Cook/Wait Time Total Time 45 min
Skill Level Basic
Serves 6
PREHEAT oven to 400°F (200°C).
REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out six shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) cookie cutter. Set any leftover dough aside.
COMBINE turkey, cranberry sauce, cheese and pepper in a small bowl. Divide mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.
FOR decorating ideas see the Tips section.


If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.

Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above.

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