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Boxing Day Pie

4

1 hour plus chilling time

This comforting pie is a brilliant way to use up leftover turkey, ham, sprouts, leeks or even roast vegetables, topped with rich and flaky homemade rough puff pastry.

9 Farmdrop products in this recipe

£21.95

Here’s how you do it

Pastry

  1. Sift the flour and salt together into a large bowl.
  2. Cut the cold butter into 1cm cubes and rub into the flour - it shouldn’t be fine like breadcrumbs, you still want chunks of butter but not cubes.
  3. Add 100ml iced water and mix quickly with a cutlery knife mixing until you have a rough dough. Add a little more water gradually as needed to absorb the dry bits and bring it together - you won’t need much so add cautiously.
  4. Bring together and flatten into a roughly rectangular shape, wrap and chill at least 30 minutes or until it has firmed up.
  5. On a lightly floured surface roll into a rectangle approximately 3 times as long as it is wide - try to get the thickness as even as possible without ridges at the ends and the corners as square as possible. Fold the top third down so the edge reaches the middle of the pastry rectangle, then fold the bottom third over the top. Brush off excess flour with a pastry brush. Turn the pastry parcel so that the open flap is facing towards the right (think about it like opening the cover of a book).
  6. Repeat the same rolling and folding process. If the butter breaks through, scatter with a little flour. Work as quickly as possible so the butter doesn’t melt. Chill for at least 20 minutes to firm up.
  7. Repeat the two rolls and folds again then chill for 30 minutes or until firm before using.

Filling

  1. Finely shred the sprouts (or leeks) and finely chop the onion. Sauté in a little oil and salt until soft then add the finely chopped garlic and continue to cook for a couple of minutes.
  2. Sprinkle over the flour, cook in 1-2 minutes, then slowly stir in the stock a little at a time to prevent lumps.
  3. Add the wine and bubble away slightly. Add the mustard, creme fraiche, lemon juice and mix well then add the meat. Adjust the seasoning, if necessary. Set aside to cool - this is important as if its hot when you add the pastry it'll melt and undo your hard work creating the layers.
  4. Roll out the pastry on a lightly floured surface with a flour-dusted rolling pin until it is about 3-4mm thick. Cut a strip of pastry the same width as the rim of a pie dish (about 1.7 litre capacity). Lightly brush the edge of the dish with a little of the beaten egg and fix the strip around it. Spoon the filling into the pie dish.
  5. Brush the top of the pastry strip with egg, then lay over the remaining pastry. Using a pizza cutter or a sharp knife, cut off the excess pastry to trim the edge - think about slicing forward and down rather than cutting across to keep the edge clean - this is what gives your puff a good rise. Leave the pie to chill for at least 20 minutes and preheat the oven to 220C.
  6. Glaze the chilled pastry (avoiding getting egg on the cut edges of the pastry) then use the pizza cutter or tip of a sharp knife to add cross hatch markings - or use extra pastry to add a design of your choice. You can also use the leftover pastry to make cheese straws or palmiers.
  7. Place the pie on a baking sheet and bake for 30 minutes, or until the filling is piping hot and the pastry is well-risen and golden brown. Set aside to rest for 5 minutes before serving.

Ingredients

Rough Puff Pastry:

  • 250g plain flour, plus extra to dust
  • 1/2 tsp salt*
  • 150g cold unsalted butter
  • 100-120ml chilled water
  • 1 egg, beaten (for glazing)

Pie Filling:

  • 2 tbsp sunflower oil*
  • 200g sprouts or 2 leeks
  • 1 brown onion
  • 2 garlic cloves
  • 2 tbsp plain flour
  • 300ml chicken stock (fresh or from a cube)
  • 500g leftover roast meat or cooked ham
  • 150ml full-fat crème fraîche
  • 1/2 tbsp wholegrain mustard
  • 1 tbsp dijon mustard
  • A squeeze lemon juice*
  • 70ml white wine*

What’s in this recipe

Haye Farm

Organic Eggs (Medium)

1/2 Dozen

£3.09

Wholegood

Organic Onions - Brown

1 Bag (1.5kg)

£3.83

Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)

£1.65

£1.65/kg

Suma

Delouis Organic Dijon Mustard

1 Jar (200g)

£2.50

Kallo

Organic Chicken Stock Cubes

6 Stock Cubes (66g)

£1.30

Longman's

Longman's Unsalted Butter

1 Pack (250g)

£2.79

£11.16/kg