Turkey Cranberry Tarts

I got this recipe from a Pampered Chef show that I recently attended.  They are easy to make and very tasty.  Another great way to use up holiday left-overs.

1 pkg. pre-made pie crust or puff pastry (or make your own)

2 turkey (or chicken) breasts, cooked

1/2 red onion

1/2 red pepper

1 courgette (zucchini squash)

4 Tbsp mayonnaise

3 Tbsp cranberry sauce

100g swiss/emmental cheese, grated

1 clove garlic

Press pastry into mini-muffin tray.  Finely chop the turkey, onion, pepper, courgette (zucchini), and mix together.  Add mayo, cranberry sauce, grated cheese, pressed garlic and mix. 

Scoop filling into pastry using a 1-inch small scoop:

Bake for 15 minutes at 375 F (190 C).

Shortcrust Pastry

Ingredients:

1 and 1/4 cups all-purpose flour (plain)

1/3 cup shortening

4-5 Tbsp cold water

Stir together flour and 1/4 tsp. salt.  Using your fingers (or a pastry cutter), blend in shortening till pieces are pea-size.

Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork.  Push moistened dough to the side of the bowl.  Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened.  Form into a ball, then roll out onto a lightly floured surface.  The pastry is now ready to be molded into your desired form!

If your recipe requires a 'baked pastry shell': Prepare as above, except generously prick bottom and sides of pastry in a pie plate with a fork.  Line pastry with a double thickness of foil.  Bake in a 450 F oven for 8 minutes.  Remove foil.  Bake 5 to 6 minutes more or till golden.  Cool on a wire rack.