Paul Hollywood’s Boxing Day pie is the perfect use of Christmas leftovers

After your family finishes up your Christmas dinner, chances are you’ll have some leftovers which you may be left wondering what to do with.

Well, one option comes from celebrity chef Paul , who shared a for a delicious Boxing Day pie made with leftover turkey in the book The Great British Bake Off: Christmas.

Although the pie takes one to two hours to cook, the prep time is just 30 minutes, meaning you’ll be able to sit down and watch some festive TV shows or movies while waiting for the pie to be ready.

For this , you’ll need a 23cm round springform cake tin or raised pie mould, which should be liberally greased with lard.

Sharing his with Good Food, Paul simply wrote: “Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry.”

Paul Hollywood’s hand-raised Boxing Day pie

Ingredients

For the pastry:

• 450g/1lb plain flour, sifted, plus extra for dusting
• 100g/3½oz strong white flour, sifted
• One tsp salt
• 75g/2½oz chilled butter, cut into cubes
• 150g/5½oz lard, cut into cubes, plus extra for greasing
• One free-range egg, beaten, to glaze

For the filling:

• 400g/14oz leftover stuffing (sage and onion or flavour of your own preference)
• 500g/1lb 2oz cooked turkey, both white and brown meat, roughly chopped:
• Salt and freshly ground black pepper
• 200g/7oz cranberries (fresh, or frozen and defrosted)
• 150g/5½oz cranberry sauce

Method

Combine the plain and strong flour and salt into a mixing bowl. Then, using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.

Heat the lard and 200ml/7fl oz water in a small saucepan over medium heat. When the mixture starts to simmer, pour it into the well in the flour mixture and stir, gradually drawing the dry mixture into the liquid until it forms a dough.

Grease a 18cm/7in cake tin, or raised pie mould, with melted lard, making sure to do so liberally so the pie does not stick to the tin.

Tip the dough onto a lightly floured surface, kneeding until it is soft and pliable. Then roll out three quarters of the dough and used it to line the tin.

Press the pastry into the base and sides of the tin to prevent air bubbles from forming and leave the excess pastry hanging over the edge of the tin.

Spoon half of the stuffing to pastry case and press down with the back of a spoon, then top with half the turkey and season with salt and pepper, if desired. Mix the cranberries and cranberry sauce together, then spread over the turkey. Repeat these layers a second time with the remainding filings.

Roll out the remaining pastry until it will cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing together at the edges to seal.

Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. While the pie is cooling pre-heat the oven to 180C/350F/Gas 4 (fan 160C).

After 30 minutes, place the pie in a roasting tin and cook for 45 minutes. Then remove from the oven brush with beaten eggs to glaze, then return to the oven for 15 minutes.

When cooked leave on the wire for 10 minutes and then leave to cool for another 30 before serving.