Ingredients:

  • 1 package (14.1 ounces/400g) refrigerated pie crusts, softened
  • 2 tablespoons all-purpose flour
  • 2 cups (450g) cooked turkey, shredded or finely diced
  • 1 cup (250ml) whole berry cranberry sauce
  • 1/2 cup (50g) cream cheese, softened
  • 1/4 cup (30g) shredded cheddar cheese (optional)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground sage
  • Salt and freshly ground black pepper to taste
  • 1 large egg, lightly beaten
  • 1 tablespoon milk or water

Instructions:

  1. Lightly flour a clean surface. Unroll the pie crust and roll it slightly thinner with a rolling pin into a 12x14 inch rectangle.
  2. In a mixing bowl, combine the shredded turkey, cranberry sauce, softened cream cheese, cheddar cheese (if using), Dijon mustard, and sage. Season with salt and pepper to taste.
  3. Spread the turkey cranberry mixture evenly over the prepared pie crust, leaving a small border at the edges.
  4. Starting from one long edge, tightly roll up the pie crust into a log. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to make slicing easier.
  5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove the chilled log from the refrigerator and unwrap it. Using a sharp knife, slice the log into approximately 1/2-inch (1.25cm) thick pinwheels.
  6. Arrange the pinwheels on the prepared baking sheet, leaving a little space between each one. In a small bowl, whisk the egg with milk or water to create an egg wash. Brush the tops of the pinwheels with the egg wash.
  7. Bake for 20-25 minutes, or until the pinwheels are golden brown and the pastry is cooked through.
  8. Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or serve warm!).