Ingredients
| 3 cups | shredded cooked turkey or chicken |
| ½ cup | gravy or chicken stock |
| 2 cups | chopped cooked vegetables |
| 2 cups | mashed potatoes or root vegetable purée |
| 1 | egg, whisked |
| 2 | sheets butter puff pastry, thawed |
Instructions
- Preheat oven to 425°F. In a bowl, combine turkey, gravy and chopped vegetables. Divide mixture into six 1-cup ramekins (4 inches round), top each with mashed potato, and season with salt and pepper.
- Unroll pastry and cut each sheet into four 5-inch squares, brush ramekin edges with egg wash and top with a pastry square, pressing lightly to seal. Do not trim. Tip: Use remaining pastry to make decorative shapes on pies.
- Cut a slit in the centre to allow steam to escape and brush with remaining egg wash. Transfer to a sheet pan and bake until pastry is golden and pies are heated through, about 20 minutes. Serve with cranberry sauce and greens.
Serves
Serves 6
Nutrition Info
Nutrients per serving: 632 calories, 34 g fat, 30 g protein, 50 g carbs, 3 g fibre. Excellent source of vitamin A and iron.



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