A great seasonal dish, easy to make and great for a festive party. Ingredients 250g shortcrust pastry 100g puff pastry 200g cooked turkey or chicken, chopped (you can use leftovers or minced) 75g stuffing, chopped (you can use leftovers, optional) 4 tbsp good quality cranberry sauce 3 cooked chipolatas, chopped (you can use leftovers) 1 pinch sea salt 1 pinch black pepper 1 egg 1 tbsp milk Method • Preheat the oven to 180C, gas mark 4. Roll out the short crust pastry on a lightly floured surface until about 4mm thickness, roll out the puff pastry a little thinner and place on top, cut into 4 x 18cm circles. Turn the circles upside down so that the puff pastry is at the bottom. • Place the turkey, stuffing and chipolatas into a bowl. Add the cranberry sauce and mix. Spoon the turkey mixture onto one half of the pastry circles. • Dampen the edges of the pastry with the milk and fold the pasty over the filling. Crimp the edges. Brush with the beaten egg and sprinkle with sea salt and black pepper. • Cut a slit in each pasty and place on a baking sheet. Bake for 30-35 minutes or until golden brown.