Hand-Raised Boxing Day Pie

A festive leftover turkey, stuffing, and cranberry pie encased in traditional hot water crust pastry, perfect for Christmas celebrations.

Turkey Leftovers Christmas British Meat Pie

Estimated Nutrition

Calories

772

kcal / serving

6176 kcal total

Carbs

72.3g

per serving

578.5 g total

Fat

41.5g

per serving

332 g total

Protein

27.3g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Cranberry Sauce

Dairy

Butter

chilled and cubed

piece

Egg

beaten, for glaze

Fruits

200

Cranberry

fresh or frozen

GrainsCereals

450

Plain Flour

sifted, plus extra for dusting

100

Strong White Flour

sifted

Meat

500

Turkey

cooked white and brown meat, roughly chopped

NutsSeeds

tsp

Salt

for seasoning

Black Pepper

freshly ground for seasoning

OilsFats

150

Lard

cubed, plus extra for greasing

Other

400

Stuffing

leftover sage and onion or preferred flavor

Method

Knead the dough until smooth and use three-quarters to line the base and sides of the prepared tin.

Layer half the stuffing, half the turkey, and half the combined cranberry mixture into the case, repeating once more.

Sift both flours and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.

Heat lard and 200ml of water in a saucepan until simmering, then pour into the flour and stir into a dough.

Liberally grease an 18cm springform tin with melted lard.

Cover with the remaining pastry, seal the edges, trim, crimp, pierce a steam hole, and chill for 30 minutes.

Preheat the oven to 180°C.

Bake in a roasting tin for 45 minutes, brush with beaten egg, and bake for a final 15 minutes.

Cool on a wire rack for 10 minutes before letting it rest for 30 minutes more to remove from the tin.