Turkey Pithivier Recipe

Lovely for that Christmassy time of year

This turkey pasty is a great way to use up your xmas leftovers.

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Prep: 20min Cook: 45min
Serves 7 - 8
  • 1 tsp rapeseed or vegetable oil
  • A selection of Christmas Dinner leftovers, sufficient to fill a 1½ litre bowl, including: turkey meat, stuffing, cooked carrot pieces etc.
  • 5 chestnuts, each cut into
  • 3 pieces a handful of fresh cranberries
  • Sausage slices
  • 2 x large sheets of ready rolled puff pastry
  • 1 egg
  1. Pre-heat your oven to 200degC/400degF/Gas 6
  2. Take the leftover stuffing (or make up a box of pre-made stuffing, for convenience) and divide into two bowls.
  3. Into the first bowl, add the chestnuts and stir to combine.
  4. Into the second bowl, add the cranberries and stir to combine
  5. Take a 1½ litre bowl and add the oil.
  6. Using a pastry brush or your fingers, make sure the oil covers the inside of the bowl.
  7. This is what will prevent the contents from sticking - so make sure it is well covered!
  8. Begin to fill the bowl with the leftovers and stuffing mixes.
  9. You can do this in layers, or randomly, it is completely up to you - but remember, every so often, to press the ingredients down so as to compress them into the bowl.
  10. The better you press them, the less likely it is that they will collapse when turned out
  11. Take your baking tray (non-stick preferably - or if not, cover with non-stick silver foil) and place the first sheet of pastry over it
  12. Whilst holding the pastry onto the sheet with your fingers, upturn it onto the open end of the bowl
  13. Next, upturn the bowl, pastry and baking sheet ensemble and gently tap the bowl - but without cutting through the pastry.
  14. Remove the bowl, the contents will fall in a neat mound and stay together
  15. Break the egg into a small bowl and remove half the white.
  16. Whisk the remainder of the egg together and with a brush, egg wash around the edge of the pastry base
  17. Take the next piece of pastry and make sure it will cover the mound of ingredients, by having a trial run over the upturned empty bowl.
  18. Once you are happy that it will fit, carefully lay it onto the mound of ingredients
  19. Gently, without stretching the pastry and using the edge of your hand, snug the pastry in to the mound, making sure no air pockets exist inside
  20. Leaving a lip of an inch or so, cut around the mound until you have a hat shape
  21. Cut a small hole in the top of the pastry, and then carve radiating curved lines - but without going through to the ingredients below - into the surface
  22. Carefully crimp the edges of the pastry, which will seal it.
  23. Your ingredients are now all safely contained
  24. All that is left, is to egg wash the surface of the pastry and add a sprinkling of freshly ground black pepper
  25. Put into your pre-heated oven for 45 minutes - remembering to turn it half way for an even bake.
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