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
Scale
- 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
- Preheat oven to 400°F. Grease a 12-cup muffin tin.
- In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until fragrant.
- Add the turkey, cranberries, broth, thyme, sage, pepper, and salt. Stir to combine and cook for 5 minutes, until the cranberries have softened slightly.
- 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.
- Spoon the turkey-cranberry filling into the pastry shells, dividing it evenly.
- Bake for 18-20 minutes, until the pastry is golden brown.
- Allow the pot pies to cool for 5 minutes before removing them from the muffin tin. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg