favorite
print
rate
Serves
US | Metric
Ingredients
  • ½ Onion, finely chopped
  • 2 Bacon medallions
  • 125 g Turkey Mince
  • ½ tsp Garlic salt
  • 2 Large Sprouts (trimmed & shredded)
  • 40 g Oven roasted fresh cranberries, sweetened with sweetener
  • ½ Apple, finely grated
  • 1 Orange zest grated
  • 1 tbsp Parsley, chopped
  • Salt & Pepper
  • 4 Sandwich thins
  • 2 Eggs, beaten
  • 20 ml Skimmed Milk
  • 1 tsp Gravy granules (I used Chicken but you could use vegetable)
Turkey & Cranberry Christmas Pasties Turkey & Cranberry Christmas Pasties

Turkey & Cranberry Christmas Pasties

Prep 20 minutes
Total 45 minutes
  1. Turn oven on to heat up to 180℃ fan assisted.
  2. Prepare a baking tray with greaseproof paper
  3. Make up your filling by frying off the the onion till soft, then add the bacon, turkey, garlic salt and sprouts and cook till the meat is cooked through. Take off the heat and add the roasted cranberries, orange rind, grated apple, parsley, salt and pepper and then finally make up the gravy with 20 ml of water. The gravy helps bind it together.
  4. Meanwhile mix the egg wash of 2 eggs, milk, salt and pepper.
  5. Cut the top halves of the sandwich thins into 4 triangles and soak both the top and bottom halves in the egg wash so its soaked up all of the egg.
  6. Place the bottom uncut half thin on to the prepared baking tray. Spoon on the filling avoiding getting it too close to the edge.
  7. Match each triangle of the top half to the edge of the bottom half pressing down with a fork to seal the two pieces together.
  8. Cook for 25 minutes until it is nice and crispy on the bottom and top.
  9. They can be eaten hot or cold and can be frozen for up to 3 months.
Turkey & Cranberry Christmas Pasties Turkey & Cranberry Christmas Pasties

Turkey & Cranberry Christmas Pasties

favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • ½ Onion, finely chopped
  • 2 Bacon medallions
  • 125 g Turkey Mince
  • ½ tsp Garlic salt
  • 2 Large Sprouts (trimmed & shredded)
  • 40 g Oven roasted fresh cranberries, sweetened with sweetener
  • ½ Apple, finely grated
  • 1 Orange zest grated
  • 1 tbsp Parsley, chopped
  • Salt & Pepper
  • 4 Sandwich thins
  • 2 Eggs, beaten
  • 20 ml Skimmed Milk
  • 1 tsp Gravy granules (I used Chicken but you could use vegetable)

  1. Turn oven on to heat up to 180℃ fan assisted.
  2. Prepare a baking tray with greaseproof paper
  3. Make up your filling by frying off the the onion till soft, then add the bacon, turkey, garlic salt and sprouts and cook till the meat is cooked through. Take off the heat and add the roasted cranberries, orange rind, grated apple, parsley, salt and pepper and then finally make up the gravy with 20 ml of water. The gravy helps bind it together.
  4. Meanwhile mix the egg wash of 2 eggs, milk, salt and pepper.
  5. Cut the top halves of the sandwich thins into 4 triangles and soak both the top and bottom halves in the egg wash so its soaked up all of the egg.
  6. Place the bottom uncut half thin on to the prepared baking tray. Spoon on the filling avoiding getting it too close to the edge.
  7. Match each triangle of the top half to the edge of the bottom half pressing down with a fork to seal the two pieces together.
  8. Cook for 25 minutes until it is nice and crispy on the bottom and top.
  9. They can be eaten hot or cold and can be frozen for up to 3 months.