If you want all the flavours of Christmas in an easy to make dish, then this pie is ideal for you. It’s also great if you are looking for a make-ahead feast for a picnic, or even Boxing Day lunch. After all, how many people feel like cooking on Boxing Day?!
The original version of this recipe came from BBC Good Food, but I have adapted it (of course!). It’s easy to make, and very tasty!
- 1tbsp oil (olive or vegetable, whatever you prefer)
- 1 onion, finely chopped (the picture above shows 3 of my home grown small onions)
- 500g/1lb sausagemeat (you can use skinned sausages if you can’t get sausagemeat)
- 1tbsp lemon juice
- 75g/3oz dried packaged breadcrumbs
- 85g/3oz dried apricots (I soak these overnight in white port, but that’s optional!)
- 2tbsp fresh sage, chopped
- 130g/5oz cranberries
- 500g/1lb turkey breast steak, cut into thin strips (you could use chicken breast, or leftover roast turkey)
- 500g/1lb frozen ready rolled puff pastry (I used 3 square sheets), defrosted for 5 minutes
- Milk to glaze
- Heat your oven to 190C (170C fan forced, 370F)
- Heat the oil in a frying pan and fry onion for about 5 minutes, or until soft. Set aside in a small bowl to cool slightly.
- Add the turkey breat strips to the frying pan and cook for a few minutes until sealed. (Ignore this step if using leftover roast turkey)
- Using your hands, mix the sausagemeat, lemon juice, breadcrumbs, apricots, sage and 2/3 of the cranberries in a large bowl. Add the onions and also some pepper and ensure everything is combined.
- Spray a springform pan (23cm/9in is what I used but you could use a 20cm/8in if you want a very thick pie) with cooking spray. Line the pan with the pastry.
- Put half the sausagemeat mixture into the pan and spread out to cover the bottom.
- Add the turkey pieces and the remainder of the cranberries to form another layer.
- Spread the remaining sausagemeat mix over the turkey layer, pressing down lightly to sandwich the layers of filling together.
- Top the pie with the remaining pastry and crimp the edges to seal. Use the pastry trimmings to create a decoration on the top of the pie.
- Brush the top of the pie with a little milk to glaze.
- Put the pan on a baking tray (to keep the juices from falling into your oven!), and then bake for about 60-70 minutes (for a 23cm pan, longer for a thicker pie in a smaller pan). The top of the pie should be golden and you should be able to hear the sausagemeat sizzling inside.
- Remove the pie from the oven and cool for 15-20 minutes in the pan.
- Put the pie on a wire rack and cool completely before wrapping in foil and cling wrap and refrigerating until required.
You could also eat this pie hot, but it’s much easier to cut into nice servings when it is cold.