To make the cranberry sauce, place the cranberries, sugar, lime zest and half of the lime juice and chipotles into a saucepan. Heat gently, stirring often, until the berries have burst and their juices have thickened to a syrupy consistency. This should take around 10 minutes. Taste and adjust lime juice and chipotle to taste. Set aside to cool.
Lay out the sheets of puff pastry on a lightly floured surface. Cut each sheet into 8 equal sized pieces (16 if you'd like smaller pastries). Lay half of the pieces out on a lined baking sheet.
Toss the leftover turkey with the cumin, oregano and a pinch of salt and pepper. Divide the meat between the pieces of puff pastry. I used about ¼ cup per pastry but if you have more then pile it in! Leave a border around the edges.
Top the turkey with a spoonful of cranberry sauce and about ¼ cup cheddar cheese. Brush the edges with beaten egg and top with the remaining pieces of puff pastry. Seal the edges using a fork dipped in flour. Brush the tops with more beaten egg.
Bake for 20-25 minutes until golden brown and puffed up. Serve warm or cold.
If you have leftover cranberry sauce as well as leftover turkey then use this to make these instead of making more sauce. Just add lime zest and chipotle chillies to your liking. You could even use chipotle paste.As for the chipotle, I find that the cranberries and sugar dull the spice quite a bit, so if you like things with a bit of a kick to them, I'd definitely go with 2 chipotles in the cranberry sauce.