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……..
Diced Carrots. c 75 grams
Diced Parsnips c 65 grams
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! )
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
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?).
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