My homemade festive bakes are both gluten and dairy free, and a great alternative to the Greggs Festive bakes for those who can’t eat them. They are also perfect for using up leftovers after Christmas day, combining a mix of turkey (or chicken), stuffing, pigs in blankets, cranberry sauce and gravy. You can also easily adapt them by adding in any other leftovers you have! If you do make my Festive Bakes I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which pastry do you use?
For this recipe I use a sheet of the Jus Rol Gluten Free Puff Pastry which can be purchased in Tesco, Sainsbury’s, Morrisons and Waitrose.
How long will they last?
They are best to eat straight away due to the meat inside already being precooked previously.
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
- 1 roll gluten free jus rol pastry
- Handful cooked shredded chicken or turkey
- 2 tablespoons cranberry sauce
- 4 cooked stuffing balls (sliced)
- 4 cooked pigs in blankets (sliced)
- Gluten free gravy granules
- 1 egg (beaten – for an egg wash)
Instructions
- Preheat your oven to 180C. Unroll your gluten free puff pastry sheet and cut into 4 equal sized rectangles.
- Spread cranberry sauce onto 2 of the rectangles, leaving a small gap around the edge of the pastry. Next add the shredded chicken or turkey, followed by the stuffing and pigs in blanket slices so that everything is evenly spread over the cranberry sauce.
- Next make a thick gravy using the gluten free gravy granules and boiling water. Spoon a few teaspoons of the gravy on top of the filling (ensuring not to use too much otherwise the pastry will become soggy) .
- Top with the remaining 2 rectangle pieces of pastry to create to 2 pastry pockets. Seal the edges by pressing them together.
- Use a fork crimp the edges and then brush with beaten egg.
- Bake in the oven for around 25 minutes, until golden brown and crispy. Serve warm.
