Prepare the Filling

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the chopped turkey, cranberry sauce, mozzarella, cheddar, and softened cream cheese.
• Add the parsley, garlic powder, thyme, black pepper, and a little salt.
• Mix until everything is evenly combined. The filling should be moist but not overly wet.

Prepare the Pastry

• Lightly flour your work surface and unroll the pie crusts.
• Use a round cookie cutter or glass to cut out 24 circles, approximately 3 inches wide.
• Gently press 12 pastry circles into a greased muffin tin, allowing the edges to come slightly up the sides.
• Keep the remaining circles for the pie tops.

Fill the Mini Pies

• Spoon approximately 1 tablespoon of turkey filling into each pastry shell.
• Avoid overfilling to prevent the mixture from spilling out during baking.
• Place the remaining pastry circles over the filling.
• Press the edges gently with your fingers or a fork to seal each pie.
• Cut a small slit in the top of each pie to allow steam to escape.

Apply the Egg Wash

• Whisk the egg and milk together in a small bowl.
• Brush the tops of the mini pies lightly with the egg wash for a beautiful golden finish.

Bake Until Golden

• Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
• Allow the pies to cool in the muffin tin for about 5 minutes.
• Carefully remove them and transfer to a serving plate.