Recipe of the week: Cranberry turkey pasties

Make the most of leftovers from a Christmas meal by combining cooked turkey, cranberry sauce and stuffing in these festive pasties. They can also be frozen before cooking so any you don’t need won’t be wasted.

• 500g pack shortcrust pastry
• 200g (7oz) leftover roast turkey, diced
• 2 tablespoons cranberry sauce
• 6 leftover stuffing balls, roughly chopped (140g)
• 50g low-fat soft cheese
• 75g (3oz) frozen peas, defrosted
• 1 medium egg, beaten

Preheat the oven to 200C, gas mark 6.

Roll out the pastry and cut six 17cm (7in) circles.

Mix together the turkey, cranberry sauce, stuffing, soft cheese and peas and divide between the pastry circles. Brush the pastry edges with egg. Bring the edges together and press to seal well to form a pasty shape.

Place the pasties on a baking tray and brush with the egg. Bake for 20-25 minutes until golden.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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