Festive Turkey Pie Recipe

a festive turkey pie
author pic


 Updated 07/07/2015

 See comments

If you are wondering what to do with all that leftover turkey, here is an ideal recipe. Make a couple, freeze one and eat the other one in January with all the leftover pickles and chutneys. Having said that, this festive pie is good enough to serve at a Christmas buffet.

You may be interested to try this suggested menu:

Starter - Creamy Blue Cheese Dip and Crispy Cheese Wafers
Main Course - Festive Turkey Pie
Dessert - Chestnut and Chocolate Log


  • 8oz lean minced cooked pork
  • 8oz streaky bacon, rinds removed and finely chopped
  • 12oz cooked turkey, chopped to bite size pieces
  • 1 medium onion, peeled and chopped
  • 1/2 teaspoon ground coriander
  • salt and pepper
  • 1/4 pint hot chicken stock
  • 1/4 pint dry cider
  • 2 teaspoons gelatine
  • 1 beaten egg for glaze

  • For hot water crust pastry:
  • 1lb plain flour
  • 4oz lard
  • 1/4 pint water
  • 4 tablespoons milk
(see measure conversions for more information on quantites)


  1. Mix the pork, bacon, onion and seasoning in a bowl.
  2. Make hot water crust pastry.
  3. Roll out three quarters of the pastry and line a loose-bottomed well-greased 8 inch tin with it.
  4. Place half of the minced pork mixture in the bottom of the pie.
  5. Cover the minced pork mixture with the chopped turkey.
  6. Place the rest of the minced pork mixture on top of the chopped turkey.
  7. Roll out the remaining quarter of the pastry.
  8. Use this as a lid for the pie.
  9. Make a hole in the middle of the pie top.
  10. Crimp and decorate as you like.
  11. Brush top with beaten egg.
  12. Bake at 200 degrees C. for about 30 minutes.
  13. Reduce the oven temperature to about 160 degrees C. and bake for another 1 and 1/4 hours.
  14. Remove pie from oven.
  15. Dissolve the gelatine in the hot stock and season very well.
  16. Add the cider.
  17. Using a small jug or funnel, gradually pour the stock and gelatine mixture into the hole in the middle of the pie.
  18. Tip the pie every now and again to make sure that the stock is well distributed.
  19. Cool and leave in the fridge overnight before attempting to take the pie from the mould.

Prep Time: 40 minutes

Cook Time: 120 minutes

Yield: 6 - 8 portions portions


E-mail (Will not appear online)
Powered by Comment Script