Description
Savory, flaky, and perfectly bite-sized these Mini Turkey Cranberry Pies combine tender turkey, tangy cranberry sauce, and creamy filling baked inside golden pastry shells for the ultimate holiday appetizer or leftover makeover.
Ingredients
1 package refrigerated pie crusts (or homemade)
1 1/2 cups cooked turkey, shredded
1/2 cup cranberry sauce
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 tbsp fresh thyme or 1 tsp dried thyme
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Optional: 1 tbsp honey or maple syrup (to drizzle after baking)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. Roll out pie crusts and cut into 4-inch circles. Press each circle into a muffin cup to form mini crusts.
3. In a bowl, mix shredded turkey, cranberry sauce, cream cheese, Parmesan, thyme, salt, and pepper until well combined.
4. Spoon the filling evenly into each crust.
5. Top with a small pastry cutout (optional) and brush with beaten egg.
6. Bake 18–20 minutes, or until crusts are golden and filling is hot.
7. Cool slightly, drizzle with honey or maple syrup if desired, and serve warm.
Notes
Perfect for using up Thanksgiving leftovers!
You can swap cream cheese with brie or goat cheese for a richer flavor.
Freeze before baking for up to 2 months — bake straight from frozen at 375°F for 25–30 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 4g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: mini turkey cranberry pies, thanksgiving leftovers, holiday appetizer, turkey hand pies