Mini Turkey and Cranberry Pies This recipe makes eight pies
Instructions: 1. Preheat oven to 200 degrees Celsius, and grease or linemuffin tins. 2. Heat butter in a pan until it foams; add onions and fry until well softened. Then add shredded turkey and cranberry sauce, and season well with salt and pepper. Mix to combine and set aside to cool. 3. Roll out pastry on a floured surface, just thinner than a $1 coin. For the bases, cut out 8x10cm circles using a pastry cutter, then cut 8x9cmcircles for the lids; re-roll the trimmings if needed. Push the larger circles into the prepared muffin tins; divide the turkey filling between the hollows and brush the edges with a little beaten egg. Place a pastry lid on top of each and pinch the sides together to seal. Chill them in the refrigerator for 15 to 20 minutes. 4. Brush the tops with a little more egg and cut small slits for steam to escape. Bake for 25 minutes until the pastry is crisp and golden. Then serve warm, or leave to cool and enjoy cold. Tip: These compact pies are great for school lunchboxes!
Ingredients: • 250g shredded leftover turkey
• 2 tablespoons butter • 1 onion, finely diced
• 6 teaspoons cranberry sauce • 500g pack short-crust pastry • Plain or all-purpose flour, for dusting • 1 egg, beaten • Sea salt and freshly ground pepper
Oriental Glass Noodle Salad with Turkey Serves six to eight
Ingredients: • 500g shredded leftover turkey
• 200g vermicelli (glass or rice noodles) • 20 mini calamansi limes, juiced through
a sieve to catch the seeds • 4 teaspoons brown sugar • 4 tablespoons fish sauce • 5 tablespoons light soy sauce • 2 tablespoons sesame oil • 3 garlic cloves, finely minced
• 2 large red chillies, deveined and finely julienned (matchsticks), or finely minced chilli padi (if you want the salad spicier) • 2 sticks lemongrass (white part only), very finely chopped • ½ teaspoon salt • 2 kaffir lime leaves (middle vein removed), very thinly sliced • 1 large carrot, finely julienned • 1 small cabbage, finely shredded • 2 sticks celery, finely julienned • 2 spring onions, finely julienned • 2 cups tightly packed coriander leaves and stems, roughly chopped • Spring onion, diagonally sliced, for garnish
Instructions: 1. Prepare noodles according to packet directions and drain; set aside to cool. 2. Make dressing by combining lime juice, sugar, fish sauce, soy sauce, oil, garlic, chillies, lemongrass and salt in a small bowl; stir until sugar has dissolved, then set aside. 3. In a large salad bowl, prepare the kaffir lime leaves, carrots, cabbage, celery, spring onion and coriander. Add the turkey and noodles, pour the dressing over the lot and toss to coat. 4. Garnish with remaining spring onions and serve immediately.
Expat Kitchen 9 Norris Road, #02-01 6299 4221 | expat-kitchen.com
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