Dice red onion and pan fry in olive oil over medium heat, with chopped thyme and crushed garlic. Cook until onion is translucent.

Add turkey mince and make sure you separate it constantly with a fork to prevent it from clumping. When almost cooked through, sprinkle the plain flour over the mixture evenly and stir through. Add the chicken stock and bring to a simmer to thicken. Add the powdered chicken stock and then season with salt and cracked black pepper to taste. When thickened, put aside to cool.

Preheat oven to 190C (180C fan forced)

Grease 8 x individual Texan muffin pans. 

Cut 8 x 16cm circles out of the Careme Sour Cream Shortcrust Pastry and line the bottom of the muffin tins, making sure that there are no breaks in the pastry and that the pastry comes up and out slightly over the top forming a lip. You may need to join some of cut pieces together to get the whole 8 pie bases.

Spoon enough turkey mixture into the base to come up almost to the top. Make sure you pack it in tight.

Place a tablespoon of cranberry sauce on top of the turkey mixture making sure it’s not near the edges. 

Place a few slices of camembert on top of the cranberry jelly. Brush the edges of the pie base with egg yolk. 

Cut 8 x 11cm circles of Careme Butter Puff Pastry and place one each on top of each filled pie base. 

Push the edges of the pie lid down onto the pie base lip and using the side of your finger make small depressions pushing the pie lid into the pie base forming a pattern and making sure the pie lid and base are well connected.

Using a sharp knife, make a line pattern in the pie lid, making sure you do not pearce the pastry. Brush with the pie lid with egg yolk.

Bake in the centre of the oven for 35 – 40 minutes until the pastry base is cooked and golden brown. If the pie lid is getting too brown, cover loosely with alfoil to prevent further browning.

Once cooked remove from oven and allow to cool in pie tins.