Want an easy way to make Christmas lunch? Welcome to Christmas in the piemaker!

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  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 teaspoons fresh thyme leaves

  • ¼ cup plain flour

  • 1 cup chicken stock

  • 2/3 cup thickened cream

  • 250g sliced cooked turkey breast, chopped

  • Salt and pepper, to taste

  • 4 sheets frozen shortcrust pastry, partially thawed

  • ½ x 125g mini wheel brie cheese, cut into 8 wedges

  • 1 egg, lightly beaten

  • Poppy seeds, to sprinkle

  • Cranberry sauce, to serve


  • 1.

    Heat oil in a large, non-stick frying pan. Add onion and thyme. Cook, stirring occasionally, until soft. Sprinkle with flour. Cook, stirring for 30 seconds.

  • 2.

    Slowly add stock to pan, whisking until smooth. Add cream. Bring to boil. Gently boil, stirring occasionally, for about 3 minutes, or until thickened slightly. Stir in turkey. Season with salt and pepper. Remove from heat.

  • 3.

    Use the pie-maker cutter to cut out eight large and eight small rounds from pastry sheets.

  • 4.

    Gently ease four of the large pastry rounds into pie maker holes. Place one piece of cheese into pastry. Spoon over ¼ cup of the turkey mixture. Top with four of the small pastry rounds, pressing edges to seal. Brush tops with egg. Sprinkle with seeds.

  • 5.

    Turn pie maker on. Close and cook for 10 to 12 minutes, or until golden brown. Open lid. Carefully remove pies from maker. Turn pie-maker off and cool slightly.

  • 6.

    Repeat with remaining pastry rounds, cheese, turkey mixture, egg and poppy seeds.

  • 7.

    Serve hot pies with cranberry sauce.

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