Boxing Day Pie

For those lucky ones among us, Christmas wouldn’t be Christmas without an obscene amount of surplus food.  Notice, however, I do not say unnecessary food – there are plenty of ways to make use of it.  From the famous assortment of boxing day sandwiches, to the more modern turkey curry – I myself decided to whack it all into one of the most classic leftover parcels – the pie.

This pie really is intended to be a low-stress, low-effort, high-yield boxing day treat.  Boxing Day is a time for relaxing after the high-octane organisational drama that Christmas tends to be.  This really is about whacking everything together and then walking away.  And, of course, using whatever you have.


  • Pre-rolled shortcrust pastry
  • Pre-rolled puff pastry
  • Leftover Christmas meat – turkey, goose, chicken, ham, bacon – mix and match as you have available
  • Diced Onion
  • Leftover vegetables chopped into small pieces
  • Leftover stuffing
  • Cranberry sauce
  • Can of condensed chicken soup
  • Egg
  • Butter/oil


  1. Lightly grease a pie dish and cut the shortcrust pastry to size before lining the dish with it.  Put a layer of parchment paper over the top, then pour over ceramic baking beads/dried rice – something that will weigh it down and conduct heat.  Blind bake at 180C for around 10 minutes, just to take off the raw edge of the pastry.
  2. Gently fry a diced onion in a saucepan with a little oil, before adding the leftover meat.  Stir around a bit to wake up the flavours and encourage some of the flavoursome fat out of the meat.  Pour in the can of condensed chicken soup and all leftover vegetables.  Simmer for 5-10 minutes until warmed through.
  3. Spread a gentle layer of cranberry sauce over the partly baked shortcrust pastry, then spread over a roughly 1cm layer of stuffing.  Pour over the filling and then lay over the puff pastry.  Trim around the edge of the pie dish and press around the edge with a teaspoon to seal.  Brush with a beaten egg to glaze and sprinkle over some seasoning/herbs.  Push in a few holes for steam to escape.  If you have any excess pastry, some nice holly leaf shapes can decorate it nicely, and of course, you can see I emulated the old blackbird sticking out with a few pigs in blankets.
  4. Bake for 15-20 minutes until the top has nicely browned and crisped up.  Leave to stand for 15 minutes before eating otherwise it’ll make a mess as you try to serve it.

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