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Country Recipe: Boxing Day Pie

While Christmas Day is always filled with plenty of food, come Boxing Day, many of us are left with a huge number of leftovers that still need to be eaten! However, while cheese, crackers and cold meats are a firm favourite, why not treat your family and friends to another round of hearty festive feasting with a Boxing Day pie? 

A golden pie on a wooden board.


Puff Pastry:

  • 400g plain flour
  • 65g chilled butter
  • 160g frozen butter
  • 160ml-180ml cold water
  • Sprinkling of salt


  • 45g butter
  • 3 tbsp plain flour
  • 1 beaten egg
  • 2 sliced leeks
  • 600g turkey meat torn into small pieces
  • 250g roasted ham cut into chunks
  • Around 100g cooked stuffing (optional)
  • 1 orange juiced and zested 
  • 1 tsp wholegrain mustard
  • 500ml chicken/turkey stock
  • 50ml of sherry
  • 200ml single cream
  • 2 tbsp chopped tarragon
  • Salt and pepper


To make your gorgeously light puff pastry, combine the flour and salt in a bowl, then mix in the chilled butter using your hands. Rub the ingredients together firmly, pouring in splashes of cold water gradually until a soft dough has formed. 

Next, sprinkle some flour on to a work surface and roll out your dough into a flat rectangle. Measure out 60g of your frozen butter and grate it over the lower two-thirds of the dough. Once you have grated all of the block, fold the top third of your dough downwards and the very bottom third upwards – the same motion as letter folding. Then, rotate your rectangular parcel 90 degrees and repeat the whole process, rolling out the dough, grating the butter and folding it all together one third at a time. Once you have finished, rest your dough in the fridge for 25-30 minutes.

A person rolling out puff pastry on a floured work surface.

Now, it’s time to start making the filling for your lovely pie. Start by warming a large frying pan (one with a lid) over a medium heat. Once the pan is warm, pop in your butter and leave to melt for a minute or so. Next, add your chopped leeks, orange juice and zest, and sherry. Cover the fragrant mixture with a lid and leave to simmer for 5-6 minutes until the leeks are soft and juicy. Take off the lid and ramp up the heat until you are left with a small amount of liquid and dust over the flour, stirring the mixture slowly. Then, pour in your stock and leave to bubble away for around 5 minutes. Once thickened, pop in your turkey, ham and stuffing, along with a dolloped teaspoon of mustard. Lastly, sprinkle in your tarragon and pour in your cream, seasoning with a touch of salt and pepper to add that extra burst of flavour!

Chopped green leeks on a wooden board.

Before you begin to assemble your delicious Boxing Day pie, make sure you preheat your oven to 200C/180C Fan/Gas 6. This will ensure that when the time comes, your pie will cook through evenly in no time at all! 

Next, scoop your warm pie filling into a 1.3-1.5 litre pie dish, spreading it evenly with a spoon as you go. Seeing as your mixture will still be warm from cooking, leave it to cool in the dish before adding your pastry.  

To create your puff topping, remove your dough from the fridge and roll it out once more on a floured work surface to around 6mm thick. Then, slice off a 2cm strip of dough to place around the top of your pie dish. To ensure it sticks, brush the edges of your dish with egg wash before covering them with your pastry strip. Repeat the egg wash process once your strips have been placed. 

Now, all that your pie will be lacking is a lid, so get started on making this by cutting the rest of your pastry into the same shape as your dish but a little larger. Then, carefully lift your slab of dough on to your pie dish, pressing down on the edges once it’s in position. Cut away any excess pastry and brush with egg wash for a golden-brown finish.  

To make your Boxing Day pie extra Christmassy, use your pastry off-cuts to create some sweet decorations such as leaves, stars or even little trees! Once you’re happy with them, stick your creations on to your pie, again, using egg wash.  

Finally, before popping your pie into the oven, make a small incision in the centre to enable steam to escape while cooking. Place in the oven for around 40 minutes, checking back every now and again to make sure your pastry is rising nicely. Once your pie is looking gorgeously golden, take it out of the oven and leave it to cool before enjoying it with your family, friends and a warming glass of sherry!  

Will you be creating your own Boxing Day pie? Or perhaps you’ve tried our Traditional Christmas Cake recipe? Whatever you’re baking this festive season, we’d love to hear from you – get in touch on our social media channels to share your creations! Alternatively, browse our full range shooting and pheasant gifts online today.