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Published 09/10/2026
3:35
Serves 6
Medium

Boxing Day leftover pie

The feast doesn‘t end on Christmas Day. This hearty pie brings together leftover turkey, ham, pigs in blankets and vegetables in a rich, creamy gravy, all wrapped in golden, buttery pastry.

We've taken the classic Christmas Day leftovers, but this recipe can be slightly customised with additional ingredients or substitutes. At the heart of this Boxing Day pie, all you need is some sort of meat, vegetables, potatoes and pastry. Oh, and don't forget the gravy!

What you'll need...

For the pastry

  • 500g plain flour
  • 10g fine sea salt
  • 250g unsalted butter, chilled and diced, plus extra for greasing
  • 2 large eggs, beaten
  • Ice-cold water, as needed
  • 1 egg, beaten, for glazing

For the filling

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 3 tbsp plain flour
  • 2 tsp Dijon mustard
  • Splash of dry white wine (optional)
  • 150ml single cream
  • 2 tbsp cranberry sauce (optional)
  • 300ml leftover gravy (top up with stock if needed)
  • 350g leftover cooked meat, such as turkey, ham and pigs in blankets
  • 250g leftover vegetables, including roast potatoes
  • Salt and freshly ground black pepper

Method

  1. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the beaten eggs, then enough ice-cold water, a tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead until smooth. Cover and chill for at least 30 minutes.

  2. To make the filling, heat the olive oil in a large frying pan or casserole over a medium heat. Add the onion and cook for 5–8 minutes until softened, then stir in the flour and cook for 2 minutes. Add the wine, if using, and cook for 1–2 minutes until slightly reduced. Gradually stir in the gravy, adding stock if needed until smooth. Stir in the mustard, cranberry sauce and cream. Simmer gently until slightly thickened, then remove from the heat, season to taste and leave to cool completely.

  3. Grease a 23cm (9") spring-form cake tin with butter. Cut one-third of the pastry and roll it out to 5-7mm thick. Use the tin as a guide to cut out a circle for the lid. Roll out the remaining pastry to line the base and sides of the tin, leaving a small overhang. Chill for 10 minutes. Roll out any pastry offcuts and cut out decorative shapes, if you like.

  1. Heat the oven to 200°C/180°C fan/gas 6. Mix together the leftover meat and vegetables. Spoon half into the pastry case, ladle over half the cooled gravy mixture, then repeat with the remaining filling and gravy.

  2. Cut a small steam hole in the centre of the pastry lid. Brush the edge of the pastry case with the beaten egg, then place the lid on top and press the edges firmly to seal. Crimp the edge, trim away any excess pastry and decorate with the pastry shapes, if using. Brush all over with the beaten egg and chill for 10 minutes. Bake for 40–50 minutes until the pastry is golden and crisp. Leave to stand for 10–15 minutes before serving or allow to cool completely and enjoy cold with pickles and cheeses.

Shop the tools you will need

Secondary image for image of Oak Butchers Block Small 38 cm x 28 cm x 4 cm Main image for image of Oak Butchers Block Small 38 cm x 28 cm x 4 cm

£99.00

Secondary image for image of Cast Iron Casserole Dish Sage Green 24cm / 2.5L Shallow Main image for image of Cast Iron Casserole Dish Sage Green 24cm / 2.5L Shallow

£55.00

Secondary image for image of Wooden Rolling Pin 50cm Main image for image of Wooden Rolling Pin 50cm

£9.00

Secondary image for image of Non-Stick Springform Tin 23cm / 9in Main image for image of Non-Stick Springform Tin 23cm / 9in

£12.00

Secondary image for image of Glass Mixing Bowl with Lid 21cm Main image for image of Glass Mixing Bowl with Lid 21cm

£10.00

Secondary image for image of Nihon X50 Knife Set 3 Piece and Black Magnetic Block Main image for image of Nihon X50 Knife Set 3 Piece and Black Magnetic Block

£87.20

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