Recipe Card

Turkey, Venison and Cranberry Cups


  • 1 x 500g block Jus-Rol™ shortcrust pastry Thawed
  • 450g venison or other premium sausages or sausagemeat remove skins if sausages
  • 300g cooked turkey diced
  • 250g frozen cranberries
  • 1 medium orange - juiced and rind grated
  • 2-3 tbsp caster sugar to taste
  • 1 tsp cornflour mixed with water to make a smooth paste you can also use arrowroot

Equipment required

  • Rolling Pin
  • 12 hole deep bun tin
  • Muffin Tin
  • Saucepan


  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Roll out pastry and cut out 12 rounds using an 11.5cm/ 41/2" cutter. Use to line a 12 hole or 2x6 hole muffin tin. (You will need to re-roll the pastry once to achieve this number.
  3. Combine sausagemeat and turkey and divide between pastry cases, OR divide half sausagemeat between cases, top with tightly packed turkey meat and then finish with remaining sausagemeat. Bake for 25-30 minutes until pastry is golden brown and meat cooked.
  4. Meanwhile, gently cook cranberries with juice, rind and sugar until berries are softened. Thicken with arrowroot or cornflour and cool slightly. Carefully remove pies from tin, place on a wire rack and top with cranberry mixture. Serve warm or cold.