Boxing Day pie
So, ‘tis the season of food. There’s no other way around it. For most of us there comes a point in late November/early December that marks the start of a good month of feasting and celebrations. Everywhere we turn there are more delicious temptations that ultimately all lead to the inevitable New Year’s resolution of shedding all that extra wadding we pick up. This might be the time to draw your attention to our Green Juice recipe – getting your greens in for at least one meal a day will help enormously.
But of course, it’s all worth it. This is a time for celebrating, for getting together with your best people and indulging. Of course, this all looks different depending where you are in the world, but for me being from the UK it evokes comfort food in its most delicious forms, as the dark nights turn frosty and the fire grates crackle. From deeply spiced mulled wine at every opportunity, the delicious canapés at festive shindigs, to the many festive meals shared with friends - there’s so much on offer. I’ve been reading a great recipe book that totally evokes the kind of food I expect at this time and I thoroughly recommend it. From another Leith’s alumni, Gizzi Erskine, Season’s Eatings covers seasonal treats right from Halloween through to New Year celebrations – reading through is a delicious tour of those traditions I cherish.
To the traditions of the main event - Christmas Eve, Christmas Day and Boxing Day, where every family has their own take on what should be served up. Now for me, Boxing Day actually offers up the best of everything – leftovers and a restful day after all that gadding about town in a Christmas frenzy. It means old movies on the television, brisk walks all wrapped up against the elements, and finishing off the last of the sherry.
Last year I got busy in the kitchen and served up a great Christmas leftover pie and I thought I’d share it with you ahead of the big event. It’s a great way of using up some of those delicious ingredients… not exactly light fare just yet, that can wait until the New Year.
Boxing day pie
Ingredients
20g butter
Large onion, finely chopped
2 leeks, sliced
200ml double cream
Small glass sherry (wine wine if someone beat you to the bottle)
200ml turkey stock (leftover from Christmas day – or use chicken stock)
500g turkey, in bite-sized pieces
200g cooked ham, in bite-sized pieces
About 12 chestnut mushrooms, chopped into large chunks
Pinch cayenne pepper
2 tbsp chopped tarragon
1 tsp chopped thyme
Salt and pepper
225g ready rolled puff pastry
1 egg, beaten
2 tbsp grated parmesan
Method
Preheat the oven to 200c/400F. Over a low heat, melt the butter and add in the chopped onions. Cover and cook until softened but not coloured – about ten minutes, stirring occasionally. Add the leeks and cook for another 5 minutes.
Turn up the heat to medium and add in the sherry. Let it sizzle a bit then add in the cream and stock and simmer until the sauce starts to thicken.
Add the turkey, ham, mushrooms, cayenne and herbs and season with the salt and pepper, then remove the pan from the heat.
Pour the filling into your chosen pie dish and leave to cool slightly.
Cut a strip from your puff pastry (shop bought puff pastry is absolutely fine at this stage – Christmas is busy enough without making your own puff pastry) and line the edge of your pie dish. Press them down firmly and then moisten them with a little water, before topping with a pastry lid, trimming off the excess. Crimp the edges, pressing together firmly - you can use a fork to do this more simply.
If you have excess pastry feel free to get fancy and decorate the top – holly leaves, Christmas trees, snowmen… go wild. Then brush with the beaten egg and sprinkle over the parmesan.
Place in the pre-heated oven on a baking tray for around 20 minutes until the pastry is golden-brown.
As everyone is crying out for some greens at this stage of the game, why not use up those Brussel sprouts? Shred them, then sauté with garlic and onions. Sautéed in butter... naturally.