Extracted from What’s For Christmas Dinner? By Sarah Rossi (HarperNonFiction, £22 Hardback). Photography by Sam Folan (2024).
How to Make This Brilliant Boxing Day Pie
The perfect pie to take care of any leftovers
If you're all cooked out after the big day, this is the recipe for you. It uses an instant sauce that cooks and thickens in the oven, there's no stirring and it's ready in 30 minutes. Relax and enjoy Boxing Day comfort food!
Serves
6
Ingredients
- 500–600g leftover cooked turkey, pigs in blankets or ham, cut into bite-sized pieces
- 500–600g leftover cooked vegetables and/or stuffing, cut into bite-sized pieces
- 320g ready-rolled puff pastry sheet
- 1 egg, beaten
- For the sauce
- 50g cornflour
- 250ml hot chicken stock (made from a cube is fine)
- 300ml single cream
- 1 tsp wholegrain mustard
- Sea salt and freshly ground black pepper
- You will need: shallow roasting or pie dish (about 20 x 25cm)
Method
Preheat the oven to 180C fan/200C/Gas Mark Six.
Make the sauce first. Put the cornflour in a small bowl, add a spoon or two of the stock and stir until it forms a smooth paste (it’s important to make this cornflour ‘paste’ so that the sauce doesn’t go lumpy). Add the paste to the rest of the stock and combine with the cream, mustard and plenty of salt and pepper. Mix well.
Put all the chopped meat and vegetables in the roasting or pie dish and pour over the sauce. Carefully top with the pastry. Brush the pastry with the beaten egg, prick a few holes in the top and bake in the oven for 20–25 minutes, until the pastry is golden on top and the meats inside are hot through.
Remove from the oven and serve.
