Layered Christmas Pie

Christmas dinner in a pie.

This pie was one of the very first recipes that I posted on Recipe Adaptors back in 2010. It really was delicious and I thought it deserved a special re-visit. I must therefore apologise for the photos because clearly I had no idea about using natural light back then 😉

Rather than using fresh turkey you could use left-over roast turkey or chicken, or even leg ham, to make this.

This pie can be eaten hot or refrigerated and then eaten cold the following day. You could also make small versions as individual servings.

The recipe was adapted from one on the BBC Good Food website.

Ingredients – makes one large pie:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 500g/1 lb turkey breast, cut into thin strips  (or use left-over roast turkey/chicken)
  • 500g/1 lb sausage meat (you can use skinned sausages if you can’t get sausage meat)
  • 1 tbsp lemon juice
  • 75g/3oz dried packaged breadcrumbs
  • 75g/3oz dried apricots, finely chopped
  • 150g/5oz dried cranberries, roughly chopped
  • 2 tbsp fresh sage, finely chopped
  • freshly ground black pepper, to season
  • 500g/1lb frozen ready rolled puff pastry (I used three 25cm/10 inch square sheets), thawed
  • A little milk, to glaze

Method:

  • 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 breast strips to the frying pan and cook for a few minutes until sealed. (Skip this step if you are using left-over roast turkey.)
  • Put the sausage meat, lemon juice, breadcrumbs, apricots, sage and two thirds of the cranberries in a large bowl. Add the cooked onions and also some pepper, then use your clean hands to mix.
  • Spray a deep spring-form pan (23cm/9 inches) with cooking spray. Line the pan with some of the pastry.
  • Put half the sausage meat mixture into the pan and spread out to cover the bottom.
  • Add the cooked turkey pieces and the remainder of the cranberries to form another layer.
  • Spread the remaining sausage meat mix over the top, pressing down lightly to sandwich the layers of filling together.
  • Top the pie with the remaining pastry and crimp the edges to seal. If you are feeling creative, 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. The top of the pie should be golden and you should be able to hear the sausage meat sizzling inside.
  • Remove from the oven and cool for 15-20 minutes in the pan.
  • Remove the pie from the pan and place on a wire rack and cool completely before wrapping in foil and cling wrap and refrigerating until needed.
  • Serve and enjoy!

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