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You may not have heard but we are having our annual Christmas bake off here at JoJo house! PR manager Alice entered with something we thought was an ingenious idea to use up your Christmas lunch left overs, or as delicious appetisers for festive gatherings…. Little ones will love having their own mini individual dinner.
Here’s how to make them:
You will need:
A cup of water
One packet of stuffing
Streaky smokey bacon
Half a cooked chicken/ left-over turkey
One jar of cranberry sauce
To make the short crust pastry
Cut the butter into small cubes add to a bowl with the flour. Rub together with your fingertips to mix the flour and butter into a bread crumb like texture.
Add a table spoon of water at a time and knead until you have dough.
Wrap the ball of dough in cling film and pop in the fridge while you prepare the filling… If you’re using up leftovers your filling is done!
To make the filling prepare stuffing, chicken and pigs in blankets as you normally would.
After about half an hour take the pastry out of the fridge and roll out to about half a centimetre thick. Cut into squares roughly 4cm by 4 cm.
Butter a muffin tin… make sure you butter the edges, you don’t want your pastry cups sticking!
Place the squares of pastry in the muffin tin; ensure you push the pasty into the corners of the muffin holes. Put a piece of greaseproof paper in the pastry cups and fill with baking beads so the bottoms don’t blister.
Bake for around 25 minutes, depending on your oven. When they are lightly golden remove from the oven and you’re ready to fill them.
You can pile the ingredients in any order you like but my preference is…. Stuffing, turkey, cranberry sauce and a pig in blanket to finish!
And ta da! You’ve got a mini Christmas dinner in a cup… Enjoy!