My recipe for today is Betwixtmas Pie with Christmas Leftovers….this is a fabulous pie to make with any cooked turkey and ham that might be languishing in the back of your fridge after Christmas Day.
Christmas Dinner Pie
My recipe for Betwixtmas Pie with Christmas Leftovers is the perfect meal for this time of year, and I have shared the recipe at THE END OF THIS POST
It’s time for Betwixtmas Pie!
That seductive time between Christmas and New Year, where time almost stops and slows down, where it’s perfectly acceptable to eat chocolates and mince pies for breakfast and turkey sandwiches for late night snackage.
When getting up late is the new getting up early, unless like me you have chickens to let out, and books and old films are your best companions. It’s a time to be languorous, except when taking post prandial walks of course.
I LOVE this time of year, and I embrace it with various cheeses, glasses of sherry, numerous sandwiches and a myriad of mince pies……how about you?
My Betwixtmas Pie with Christmas Leftovers is a Ham & Turkey Pie with Cranberries, Chestnuts and Stuffing, a veritable cacophony of Christmas feasting under that unassuming pastry crust, a pie to eat at the Betwixtmas table with a glass of port, or wine, and with time to savour every Christmas lunch bite.
Notes and Substitutions
- Use any cold meat leftovers, such as roast chicken, beef, pork or even game.
- Use puff pastry in place of shortcrust pastry.
- Add cooked vegetables to the pie filling such as carrots, parsnips, sprouts and cauliflower cheese.
- In place of bread sauce, white sauce or crème fraiche, use leftover gravy as a binding agent for the pie filling.
- Add pigs-in-blankets in the pie filling, cut them into bite-sized pieces.
- Sauté fresh leeks, shallots or onions in a little butter, and add to the pie filling.
- Sautéed fresh mushrooms will also be wonderful in the pie filling.
Although this pie is made with Christmas leftovers such as cooked meat, cranberries, chestnuts and stuffing, and with ready-made and ready-rolled pastry. In truth, you could make this pie at any time of the year, using Sunday Roast leftover, or Easter and Thanksgiving leftovers too.
My recipe is really just an idea of how to assemble the pie, and there are lots of ideas for substitutions and my mum’s recipe for Shortcrust Pastry, if you don’t have any ready-made to hand.
I love to use all of the pastry scraps and cut them into flowers and leaves, to adorn to pie. You can use templates for this too, and it’s a great way to make sure there is absolutely NO waste at all when using up the leftovers.
Enjoy this pie served with mashed potatoes, spiced red cabbage, steamed greens, gravy and cranberry sauce. Or, serve it cold with pickles, chutney and salad. It’s a very versatile pie.
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More Leftovers Recipes
- BOXING DAY “LEFTOVERS” SOUP
- 5:2 Diet “Turkey Red Flannel Hash with Beans” Recipe
- The Great Christmas Turkey, Stuffing, Bacon & Cranberry Club Sandwich
- Yorkshire Potted Ham
- Mincemeat Bread and Butter Pudding
- Baked “Cake Crumb” Mincemeat Pudding
- Twelfth Night & Epiphany: Mincemeat Soda Bread
- Mincemeat Scones for the Christmas Tea Time Table
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Recipe for Betwixtmas Pie with Christmas Leftovers
- 320g ready-rolled shortcrust pastry ( I used Jus-Rol All Butter pastry)
- Pie Filling:
- 350g cooked turkey, cut into chunks
- 150g cooked ham, cut into chunks
- 100g stuffing balls, cut into quarters or halves
- 80g fresh or frozen cranberries
- 50g cooked chestnuts, cut into small pieces
- 300ml (1/2 pint) of bread sauce, OR white sauce, OR crème fraiche
- 1 tablespoon wholegrain mustard
- 1 egg, beaten to glaze
- Salt and pepper, to taste
1. Preheat oven to 180ºC, 350ºF, Gas Mark 4. Grease a 20 cm (8 inch) ovenproof plate or pie dish, enamel is best.
2. Mix all of the pie filling ingredients together, and season to taste with salt and pepper.
3. Line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations.
4. Spoon the pie filling into the middle of the pastry case, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)
5. Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.
6. Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve with mashed potatoes, steamed greens, gravy and cranberry sauce. Or, serve it cold with pickles, chutney and salad. It's a very versatile pie.
* Make your own shortcrust pastry:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
* Use any cold meat leftovers, such as roast chicken, beef, pork or even game.
* Use puff pastry in place of shortcrust pastry.
* Add cooked vegetables to the pie filling such as carrots, parsnips, sprouts and cauliflower cheese.
* In place of bread sauce, white sauce or crème fraiche, use leftover gravy as a binding agent for the pie filling.
* Add pigs-in-blankets in the pie filling, cut them into bite-sized pieces.
* Sauté fresh leeks, shallots or onions in a little butter, and add to the pie filling.
* Sautéed fresh mushrooms will also be wonderful in the pie filling.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 393Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 9gCholesterol 127mgSodium 702mgCarbohydrates 32gFiber 2gSugar 14gProtein 27g