Want an easy way to make Christmas lunch? Welcome to Christmas in the piemaker!
These Turkey and Brie Pies with Cranberry Sauce take just 12 minutes to cook! Perfect for leftovers too!... Read more.
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.
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.
Use the pie-maker cutter to cut out eight large and eight small rounds from pastry sheets.
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.
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.
Repeat with remaining pastry rounds, cheese, turkey mixture, egg and poppy seeds.
Serve hot pies with cranberry sauce.
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