Easy Mini Cranberry Potpies
Bite-sized potpies with a flaky crust, filled with a sweet and savory cranberry filling, perfect for holidays or any cozy gathering.
Ingredients
- 1 cup fresh cranberries
- ⅓ cup granulated sugar
- ¼ cup orange juice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ cup diced cooked turkey (optional, for a savory twist)
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).Prepare Filling: In a small saucepan, combine cranberries, sugar, orange juice, cinnamon, and nutmeg. Cook over medium heat until the cranberries burst and the mixture thickens (about 5 minutes). Let it cool slightly.Optional Addition: If using turkey, mix it into the cooled cranberry filling.Cut Puff Pastry: Roll out the puff pastry and cut it into 12 circles using a cookie cutter (about 3 inches in diameter). Line a mini muffin tin with 6 of the circles, pressing gently to form a base.Fill and Cover: Spoon the cranberry filling into each pastry cup. Cover with the remaining 6 pastry circles, pinching the edges to seal.Egg Wash: Brush the tops with the beaten egg for a golden crust.Bake: Bake for 20-25 minutes or until the pastry is puffed and golden.Cool and Serve: Allow to cool for 5 minutes before carefully removing from the tin. Serve warm or at room temperature.
Notes
- For a dairy-free version, use a dairy-free puff pastry.
- Make ahead: Prepare the filling in advance and assemble before baking.