Xmas All Wrapped Up (Dinner in Pastry)

Xmas All Wrapped Up (Dinner in Pastry)

Christmas Dinner Pie

A recent meeting of the British Pie Association at the Lower Turks Head in Manchester resulted in a decision to ‘put our money where our mouth is’ by joining the festive celebrations and making our own Christmas Dinner pies. Now obviously these wouldn’t be leftover pies as the aim was to have them ready for the annual ‘Pie Fest’ that was happening this year in December.

I thought it would be nice to share the original recipe for this……..

Ingredients

Shortcrust pastry.
Diced Carrots. c 75 grams
Diced Parsnips c 65 grams
Turkey breast.
Sausage meat c 50 grams – About a large tablespoon of sugar cube size pieces.
Sage and Onion stuffing c 42 grams – About a large tablespoon of sugar cube size pieces.

Half a dozen rashers of smoked pancetta
Couple of egg yolks.
Salt and Pepper

( Sorry – No brussels sprouts in this one! )

Gravy 

Small Chicken stock pot.
100 ml water
pinch of English mustard
100 ml finest red wine (perhaps a Bartolomeo Lorenzi Amarone 2015)
Chopped Sage and Thyme

Preparation

  • Season the turkey breast with plenty of salt and black pepper and cook in the oven until ready. Shred the breast with a couple of forks.
  • Steam the root vegetables, approximately 15 minutes
  • Cook the Sage and Onion Stuffing and Sausage meat in the oven till ready.
  • Grill the Pancetta until well done – but not too crispy.
  • Roll out the shortbread and sprinkle fresh Sage into the pastry. 
  • I used a MasterClass Non-stick Deep Mini Pie mould and after basting the pastry with the egg yolk preparing the bottom first – then adding the side.
  • Once all the ingredients and gravy stock is prepared mix it all together before adding to the pie dish.
  • Add the pastry cover, (plus any seasonal pastry decorations) , baste with the remaining egg yolk and cook in the oven – mine was at 190 for about 40 minutes.

One pie makes an excellent meal for two and delivered with gravy and creamy mash makes a very wholesome meal. Obviously mince pies and brandy sauce for afters!

Hoping you all had a wonderfully Merry Christmas and a Happy New Year from all of us here at the British Pie Association.

(Now who was it asked me about an Easter Egg Pie?). 

MH.

Posted on: January 2, 2020EditorBPA

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