With all the meme’s and countdown to Christmas posts beginning to
appear plague us already on Facebook and other social media channels it is usually around this time I begin hunting out a few bargains to put away so that the Christmas expense can be spread over a few months instead of just confined to one month, bankrupting us in the process.
It would appear that Christmas is on other people’s minds too but with Summer twist just now as www.stocking-fillers.co.uk have challenged a few bloggers to turn the Christmas menu upside down and give it a Summer twist of our own.
Our brief was to create a Summer recipe with a Christmas theme using the traditional Christmas ingredients. As I have posted only recently about picnics, and featured over on the Flora website showing you our picnic alternative’s, I thought it only fitting to come up with something which could be eaten cold and taken along to those outdoor picnics.
Turkey & Cranberry Picnic Pie
5 slices of sliced Turkey breast (chopped)
4 floz of Chicken stock
4 tbsp. crème fraise
2 bay leaves
1 tsp mixed herbs
salt & pepper to taste
Butter for greasing
Egg (beaten to glaze)
small amount of milk
Preheat the oven to 190 degrees.
Make up your chicken stock and heat on a low heat, add the mixed herbs and bay leaves and leave to simmer for a few minutes.
Meanwhile, grease a muffin tin or cake tray with butter. Roll out your pastry and using a round cookie cutter, cut out 12 circles for the bottom of your pies. (I didn’t have a big enough circle cutter so just rolled the circles I did have out a little to fit).
Line the bottom of the tray with these circles.
Remove the stock from the heat, remove the bay leaves and stir in the crème fraise, season to taste. Add the turkey and stir together, spoon equally amongst the pies, be careful not to over fill as I did.
Add 1/2 tbs of cranberry sauce to each pie.
Roll out 12 lids from the pastry using your cutter.
Brush the edges of each pie with milk using a pastry brush and add lids to all. Press the sides together to stick the top and bottom together, I used a fork to do this and to give a patterned edge.
Prick the lids with a fork, Brush each with the beaten egg and cook for around 15 minutes on 190 degrees.
Allow to fully cool before eating.
“This is a collaborative post”
Emmy and I ran the Race for Life on 15th July, in loving memory of Anne, my Mother-in-Law, Emmy’s Nanny who sadly passed away on 14th July. We would be honoured if you would consider sponsoring us.