Turkey, stuffing and cranberry pasties

500g pack The Co-operative puff pastry
250g cold, cooked leftover turkey
1 tbsp sunflower oil
1 small red onion, finely diced
2 rashers of The Co-operative back bacon, chopped
1 sage leaf, finely chopped
2 tbsp cranberry sauce
50g cooked chestnuts, chopped (optional)
50g cold, leftover stuffing
1 free-range egg, beaten to glaze

Set your oven to 200°C fan/gas mark 7.

Roll out the pastry thinly and cut out six 20cm circles, using a saucer as a guide.

Heat the oil in a pan and fry the onion and bacon for 5 minutes until soft.

Add the chunks of turkey, sage, chestnuts and crumble the stuffing into the pan and fry for a further 2–3 minutes.

Place a generous spoonful of the mixture along the centre of your pastry circle.

Drop a teaspoonful of the cranberry sauce on to your meaty mixture and brush the edge of your circle with a little beaten egg.

Now take up the two opposite edges of your pastry circle to meet in the middle over your filling. Pinch or crimp the edge with your fingers in the middle of your pastie and along both edges to seal.

Lift your pastie onto a baking sheet and repeat until you’ve filled all your circles.

Brush with beaten egg and bake in the oven for 15–20 minutes until golden.

Serve warm with a little extra cranberry sauce on the side.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
405	22.4g	1.7g	4.9g	1.0g

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