Turkey and Ham Cranberry Tarts


Our mini tarts are an excellent way of using up left over turkey, ham and even cranberry sauce, plus you can treat yourself to a sip of port whilst making them. You can use shortcrust pastry or puff pastry, and if you haven’t got time to make your own (and let’s face it, few of us do around Christmas) use a shop bought ready roll version – they are just as good!


400g pack Shortcrust Pastry or Puff Pastry ready rolled.
1 tbsp Oil.
3 Chestnut Mushrooms, chopped.
1 Medium Onion, diced.
1 Clove Garlic, chopped.
150g Shredded leftover Turkey (Or chicken/lamb).
50g Cooked ham, chopped.
6 tbsp Double Cream or Crème Fraîche (Milk if the diet has already kicked in!)
6 tsp Cranberry Sauce.
3 tsp Port.
1 tsp Black Pepper.
1 tbsp Parsley.
1 Egg, beaten.
1 tsp Sesame Seeds & Thyme to garnish.
Plain flour for dusting.
Salt to taste.

Preparation instructions:

1. In a frying pan, heat the oil and add the onion and garlic, cook for 3-4 minutes before adding the mushrooms. Cook for a further 4 minutes. Season with salt, pepper and fresh thyme, then add the chicken and ham and stir through. Cook for 2 -3 minutes to allow the flavours to permeate into each other.

2. Remove from the heat, turn out into a mixing bowl to cool.

3. Once cool add the cream, cranberry sauce and port to the cooked meat, onions and mushrooms. Mix well.

4. Taste and add further seasoning if required. Set aside.

5. Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out 6 x 10cm circles using a pastry cutter or small saucer, and then cut 6 x 9cm circles for the lids – you may need to re-roll the trimmings.

6. Butter a muffin tray using a brush or your fingers. Push the larger circles of pastry into the holes of the muffin tin.

7. Divide the turkey mixture between them.

8. Brush the edges with a little egg. Place a lid on top of each and egg wash once more. Sprinkle on the sesame seeds.

9. Chill for 15-20 minutes.

10. Heat oven to 200°C/ 180°C fan / Gas 6. Brush the tops with more egg, and then bake for 25 minutes until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.

TIP: You can replace the mushrooms with leeks or any other leftover vegetables.


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