Spiced Leftover Turkey and Cranberry Pastries

• Meat

  • 1 Turkey

• Produce

  • 1 Chipotle chillies
  • 200 g Cranberries, fresh
  • 1 Lime, zest and juice
  • 1/2 tsp Oregano, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 200 g Brown sugar, light

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 2 sheets Ready rolled puff pastry

• Dairy

  • 2 cups Cheddar cheese, grated

Found on eatloveeats.com

Description

Directions

• Preheat oven to 200°C (400°F).
• To make the cranberry sauce, place the cranberries, sugar, lime zest and half of the lime juice and chipotles into a saucepan. Heat gently, stirring often, until the berries have burst and their juices have thickened to a syrupy consistency. This should take around 10 minutes. Taste and adjust lime juice and chipotle to taste. Set aside to cool.
• Lay out the sheets of puff pastry on a lightly floured surface. Cut each sheet into 8 equal sized pieces (16 if youd like smaller pastries). Lay half of the pieces out on a lined baking sheet.
• Toss the leftover turkey with the cumin, oregano and a pinch of salt and pepper. Divide the meat between the pieces of puff pastry. I used about 1/4 cup per pastry but if you have more then pile it in! Leave a border around the edges.
• Top the turkey with a spoonful of cranberry sauce and about 1/4 cup cheddar cheese. Brush the edges with beaten egg and top with the remaining pieces of puff pastry. Seal the edges using a fork dipped in flour. Brush the tops with more beaten egg.
• Bake for 20-25 minutes until golden brown and puffed up. Serve warm or cold.