Christmas remains are inevitable, and there’s likely just so much turkey curry one person can eat in the week after Christmas. You can transform your meat and veg into a delicious and healthy Christmas Pie, without wasting any of those scraps.
This recipe, from award-winning Jarvis Pickle piemakers, is an “everything in” and suits any meat – from turkey to goose. Extra sprouts and chestnuts perfectly supplement the pie, and the dish even uses up any cranberry sauce as yet staying around.
Jarvis Pickle handcraft every one of their pies in their kitchen, situated in the Scottish Borders, using homemade pastry. They are stuffed brimming with delicious locally sourced ingredients including Mungoswells flour, which is grown and milled on a farm in East Lothian.
Christmas pie with sprouts, turkey, chestnuts and cranberry sauce
Time: 1hr 45mins
Serves four as one pie (in an 8cm deep round dish), or divide into four or eight for individual pies
For the pastry
- 350g plain flour, plus extra for dusting
- 140g salted butter, cubed
- ½ tsp salt
- 150ml water
- 1 egg, lightly beaten for glazing
- Vegetable or rapeseed oil
For the filling
- 10g butter
- 120g bacon, chopped into slices
- 20g chestnuts, sliced
- 100ml double cream
- 80ml chicken stock
- 220g cooked and shredded chicken, turkey, pheasant or goose
- 120g cooked and quartered brussels sprouts
- 80g cranberry sauce
- Salt and pepper to taste
Steps for Christmas pie
- Preheat your oven to 190°C or gas mark 5 on medium heat, and using a medium-sized saucepan, warm the water, salt, and butter together until the point when the last is dissolved. You don’t want it to boil, melt the butter.
- Empty the butter and water into a huge mixing bowl with flour. Mix and knead it until the point when the pastry is firm to the contact. At the point when the pastry is framed, enclose it by stick film and put it aside to rest.
- Fry the butter and sliced bacon in a medium-sized saucepan on medium heat. At the point when the bacon is cooked, include the cut chestnuts, cooked chicken (or your favored meat), quartered grows, chicken stock and twofold cream.
- Reduce to a stew-like consistency and add salt and pepper to taste. Decant into a storage dish and put in the fridge for 15 minutes.
- Finely coat pie tin(s) using vegetable or rapeseed oil to prevent staying. Dust clean the surface with flour and reveal the pastry to a thickness of 3-4mm. Slice to size and line the tin(s) with pastry using your thumbs to the guarantee shape is set.
- Enable the cake to cover the tin’s edge by 0.5cm, and put in the fridge for 5 minutes. Take the filling and tin(s) out of the refrigerator. Fill the pie case(s) nearly to the brim then add the cranberry sauce on top.
- Beat the egg with a whisk or fork in a little bowl. Dust clean the surface with flour and reveal the cake to cut lid(s) to estimate. Egg wash the edge of the pie(s) and place the lid(s) to finish everything. Use your first finger and thumb to crimp the pie(s), at that point egg wash the highest point of the pie(s) for coating.
- Punch three to five chopstick-sized holes in the highest point of the pie(s). Bake in a preheated oven for 50-a hour until the point when the pastry is golden brown. Present with a crush, vegetables or anything you desire!
Formula from Jarvis Pickle. The Christmas pies (alongside their usual offerings) are available to order online and to buy in shops throughout December.
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