5 from 1 vote
boxing day pie sliced
Boxing Day Leftover Pie
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

The best way of using up leftovers from Christmas dinner or any Sunday roast.

Course: Pie
Cuisine: British
Servings: 6
Author: Gillian Thompson
For the Pastry:
  • 240 g Plain flour
  • 60 g Vegetable shortening
  • 60 g Butter
  • 1 teaspoon salt
  • 4 tablespoons iced water or enough to bind
For the Filling:
  • 300-400g g leftover Christmas dinner turkey, stuffing, vegetables, sausage etc
  • 100 g Italian Sausage optional
  • 1 spring onion finely chopped
  • 2 tablespoons chopped fresh parsley chopped
  • 2-3 large eggs beaten
For the Pastry:
  1. Freeze the fats and flour together for at least 10 minutes.
  2. Blitz the chilled pastry and fat in a food processor until you have a breadcrumb like consistency.
  3. Add the iced water a little a time and pulse until the mixture starts to bind.
  4. Remove from the processor and finish off binding together with your hands.
  5. If you need more moistures dip your fingers into the iced water and continue to bring the pastry together, then divide into two discs.
  6. Cover with cling film and pop into fridge for 20 minutes.
  7. Preheat the oven to 200ºC/gas mark 6/400ºF.
  8. Beat the spring onion, parsley and eggs together, and set aside.
  9. Chop your turkey, sausage, stuffing and sprouts and any other Christmas dinner leftovers you'd like to use. 

  10. If not enough Christmas dinner leftover meat, cook the Italian sausage, bacon or pancetta, in a frying pan with a little onion, season as desired.

  11. Take one disc at a time from the fridge and roll out to line a 20cm / 8 inch pie dish, preferably one with removable bottom. Make sure you leave an overhang as the pastry will shrink on cooking.
  12. Now roll out the second disc to use as a lid and then set aside whilst you add the filling to the pastry-lined pie tin.
  13. Add your Christmas dinner leftover meat and vegetables,  plus the extra sausage if using. Cabbage and sprouts work amazingly well.
  14. Pour on the beaten egg, spring onion & parsley mixture.
  15. With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, seal and pinch all around the rim, not forgetting to cut a few slits in the centre to let out steam.
  16. Brush the top of the pastry with an egg wash mix or milk.  Egg wash will make it more golden.  I used just milk in this recipe as I'd run out of eggs.

  17. Bake for 30 minutes or until golden brown and hot in the centre.
  18. Let cool on a wire rack. Gorgeous eaten hot or cold with pickles and chutneys of your choice.
Recipe Notes

Brushing the pastry with an egg wash mix (beat 1 egg and a little water) will make it go a lovely golden brown colour.  Mine was a little on the pale side, because I'd run out of eggs and had to use milk instead.