Hand-Raised Boxing Day Pie

Boxing-Day-Pie

Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry.

This hand-raised Boxing Day pie recipe by Paul Hollywood is featured in the Season 2 Masterclass: Christmas episode.

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Ingredients

  • For the hot water crust pastry
  • 450g (1lb) plain flour, sifted, plus extra for dusting
  • 100g (3½oz) strong white flour, sifted
  • 1 tsp salt
  • 75g (2½oz) chilled butter, cut into cubes
  • 150g (5½oz) lard, cut into cubes, plus extra for greasing
  • 1 free-range egg, beaten, to glaze
  • For the filling
  • 400g (14oz) leftover stuffing (sage and onion or flavor of your own preference)
  • 500g (1lb 2oz) cooked turkey, both white and brown meat, roughly chopped
  • salt and freshly ground black pepper
  • 200g (7oz) cranberries (fresh, or frozen and defrosted)
  • 150g (5½oz) cranberry sauce

Directions

Tips/Techniques

Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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