Christmas Dinner Pie Recipe - Tasty Turkey & Pork Filling - Recipes by Warren Nash

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Slice the 3 pork sausages into chunks.

Slice the 3 rashes of bacon into small pieces.

Heat oil over medium to high heat in a skillet.

Fry 500 g of diced turkey, chopped sausage, and bacon for 5-10 minutes until the turkey is white all over.

Add 1 peeled and chopped parsnip and 1 tbsp of plain flour to the skillet, stirring the flour into the juices.

Add 1 tbsp of instant beef gravy powder and crumble in 1 beef stock cube.

Pour in boiling water to cover the contents of the pan by 2/3 and season generously with salt.

Mix everything together and leave to simmer with the lid off for 30 minutes on low heat to thicken the gravy sauce.

Remove from heat and set aside the filling.

Lightly flour a clean work surface and roll out 350 g of short crust pastry to 3-5 mm thick.

Line a suitably sized dish with the pastry, making sure it's snug against the edges.

Stir the pie filling and carefully fill the pie, ensuring to include all the gravy sauce.

Trim the pastry about 1 cm higher than the filling and remove any excess.

Fold over the remaining pastry over the filling and roll out the excess to make the lid.

Cut around the dish with the pastry, leaving 1 cm spare.

Apply an egg wash to the pastry on the pie.

Place the pastry lid on top of the pie and firm it down around the edges.

Run a fork around the edge to secure the lid.

Apply a final egg wash all over the top.

Make a couple of piercings in the top to let out steam.

Place any Christmas pastry decorations on top if desired.

Place the pie into a preheated oven at 180°C (350°F) for 35-45 minutes until golden on top.

Remove from the oven and serve straight away while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens