“Christmas is the perfect excuse to invest some serious time and love in creating something truly spectacular, and this Boxing Day treat won’t let you down – with its crumbly pastry, flavour-packed filling and spicy cranberry topping, this twist on a festive classic is hard to beat. Plus, there’ll be no leftovers in sight – double bonus! ”
Start by making your filling. Peel and finely slice the onions, chop the bacon into cubes and roughly chop the sage leaves, discarding the stalks.
Place the onion in a frying pan with a splash of oil. Cook over a medium heat for about 30 minutes, or until dark, sweet and sticky, adding the bacon and sage after 10 minutes.
Once cooked, tip the onion mixture into a large bowl to cool.
Shred the leftover turkey, then add to the cooled onions with the minced and chopped pork. Finely grate in ½ the nutmeg, add all the other filling ingredients and mix well.
To make the pastry, place the flour into a large bowl and set aside.
Place the dripping and 300ml of water in a small pan and heat gently over a medium heat for about 10 minutes, or until the dripping melts.
Bring it just to the boil, then quickly stir the liquid into the flour using a wooden spoon.
Leave it to cool slightly – you want it warm and pliable but cool enough to handle.
Knead the dough until smooth. Cut off a quarter of the dough, wrap it in clingfilm and reserve for the top of your pie.
Place a deep, 23cm loose-bottomed cake tin on a strong, flat baking tray. Working quickly, while the dough is still pliable, press it evenly over the base and up the sides of the tin so it's about 1 to 1½cm thick – you may not need all of it.
Ensure there are no holes and that it’s as even as you can make it so you don’t end up with thick patches of uncooked pastry.
Preheat the oven to 180ºC/350ºF/gas 4.
Fill the pie with the meat filling, then roll out the reserved pastry. Place it on top of the pie, pinching all around the edges to seal the pastry and create a raised crust. Gently press the top of the pie so you get a gentle indent to hold the cranberry topping.
Using the handle of a wooden spoon, carefully pierce a hole in the centre of the pie lid to allow the steam to escape.
Cook the pie in the oven for 30 minutes, then reduce the heat to 160ºC/325ºF/gas 3 and cook for a further 2 hours 30 minutes.
Remove the pie from the oven, beat the egg and brush it over the top of the pie. Pop it back in the oven for another 20 minutes, or until golden. Leave it to cool.
Soak the gelatine in cold water for about 5 minutes, then remove and squeeze out the excess water.
In a pan, heat the stock over a medium heat until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
Using a small funnel, pour the stock into the pie through the hole in the top, adding just a little at a time and allowing each addition to sink in before adding the next.
To make your cranberry sauce, remove the orange peel and place in a saucepan with the orange juice and the remaining ingredients.
Simmer, stirring occasionally, for 15 to 20 minutes, or until thick.
Taste it, and if it’s too sour, add a little more sugar. Allow to cool slightly, then remove the cinnamon stick, cloves and peel.
Leave the sauce to cool and thicken further for about 45 minutes, then spoon it on top of the pie.
Place the pie in the fridge to set overnight.
For the extra sage leaves (if using), heat 1 tablespoon of oil in a small frying pan over a medium-high heat and fry the sage leaves until crisp.
Top the pie with a few fried sage leaves and serve with your favourite pickles.