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’s turkey, pork & cranberry pie
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Total Time:
6 hours 20 minutes
Indulgent Boxing Day pie with crumbly pastry, flavorful filling, and spicy cranberry topping for an unforgettable Christmas treat. No leftovers guaranteed.
Ingredients:
  • 2 large onions
  • olive oil
  • ½ a bunch of fresh sage
  • 250 g higher-welfare smoked bacon
  • 500 g leftover cooked free-range roast turkey
  • 1 whole nutmeg for grating
  • 250 g higher-welfare pork shoulder minced or finely chopped
  • 250 g higher-welfare pork belly half minced, half finely chopped
  • 2 tablespoons English mustard
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon ground white pepper
  • 4 tablespoons Worcestershire sauce
  • 820 g plain flour
  • 300 g higher-welfare dripping
  • 1 large free-range egg
  • 3 leaves of gelatine
  • 150 ml organic stock chicken stock
  • 500 g fresh or frozen cranberries
  • 200 g soft brown sugar
  • 5 cloves
  • 1 stick of cinnamon
  • 180 ml port
  • 1 tablespoon runny honey
  • a few sprigs of fresh sage
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Slice and caramelize the onions in oil for 30 minutes. Add chopped sage and bacon. Combine with cooked turkey, nutmeg, and other filling ingredients. Make the pastry by mixing flour with melted dripping. Press pastry into a tin, fill with filling, and cover with pastry lid. Bake for 30 minutes, then cook for 2 hours 30 minutes. Brush with egg and bake for another 20 minutes. Make the gravy by dissolving gelatine in stock. Pour into the pie and let it set. Cook cranberries with orange zest, juice, and spices until thickened. Spoon cranberry mixture on top of the pie. Chill overnight. Fry sage leaves until crispy and garnish the pie before serving.

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