The Christmas Dinner Pie
A festive pie featuring tender turkey in a rich gravy, encased in buttery shortcrust pastry and topped with a crispy, golden sage-and-onion stuffing crust.
Saved by Caleb on Savor
Ingredients
- 350g plain (all-purpose) flour
- 175g cold unsalted butter, cubed
- ½ tsp fine salt
- 5–7 tbsp ice-cold water
- 600g cooked turkey, roughly chopped or shredded
- 40g butter
- 1 large onion, finely diced
- 1 medium leek, sliced
- 2 garlic cloves, minced
- 40g plain flour
- 450ml turkey or chicken stock
- 1 tsp Dijon or English mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp dried sage
- Salt and black pepper, to taste
- 200g slightly stale bread, cut into small cubes or coarse breadcrumbs
- 1 medium onion, finely diced
- 50g butter
- 2 tsp dried sage (or 1 tbsp finely chopped fresh sage)
- 1 egg, lightly beaten
- 150–200ml warm chicken or vegetable stock
- 2 egg yolks
- Red and green food colouring
Instructions
- Rub cold butter into the flour and salt, add water, shape into a disc, and chill for 30 minutes.
- Sauté onion and leek in butter, stir in garlic and flour, then add stock, mustard, Worcestershire sauce, and herbs to create a thick gravy. Fold in turkey and cool completely.
- Roll out pastry to line a 23cm pie tin, prick base, and blind-bake at 200°C for 15-25 minutes until dry.
- Cook onion in butter for the stuffing, mix with breadcrumbs, herbs, egg, and stock. Let stand for 10-15 minutes.
- Roll the stuffing between baking paper into a circular sheet and refrigerate for 20 minutes.
- Spoon cold turkey filling into the pastry case, invert the stuffing lid on top, and press down to seal.
- Trim pastry edges, fold and crimp decoratively. Paint sections of the crimp with red and green dyed egg yolks.
- Reduce oven to 190°C and bake for 45–55 minutes until the stuffing is golden brown and bubbling.
- Let rest for 15-20 minutes before serving.