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Pork and turkey pies

These filling pies are sure to get you in the Christmas spirit, packed with rich festive flavours of pork, sage and cranberry.

  • 30 minutes prep. time
  • 45–50 minutes cooking time
  • Serves 6
  • Pies & savoury treats, Christmas
National Trust pork and turkey Pies
Enjoy a deliciously festive pork and turkey pie this winter | © National Trust/William Shaw


For the filling

  • 250g diced pork, finely chopped
  • 100g sausage meat
  • Salt and ground black pepper, to taste
  • 125g turkey breast, finely chopped
  • 25g dried cranberries
  • 25g smoked bacon, finely chopped
  • 5g dried sage

For the pastry

  • 125g lard
  • 175ml water
  • 300g strong white flour
  • Salt, to taste

For the glaze

  • 1 egg, beaten


Work quickly

Try to work as quickly as possible when making these pies as the pastry dough can become unworkable as it cools.

Step 1

For the filling

Place all the filling ingredients into a bowl and mix thoroughly.

Step 2

For the pastry

Place the lard and water into a pan and heat until the lard has melted.

Step 3

Tip in the flour and salt. Mix until combined and a soft dough has formed.

Step 4

Place a ball of pastry, approximately 50g in weight, into each hole of a muffin tin.

Step 5

Shape each ball into the tin, trying to keep the pastry an even thickness, with a little lip above the top of each hole.

Step 6

Pack the pastry with filling, pushing down to keep it as compact as possible, and mound the top slightly.

Step 7

Take a ball of pastry, approximately 30g in size, flatten into a disc, and place on top of the filling, pressing the edges down on the pastry lip.


Step 8

For the glaze

Smooth the edges, make a small hole in the top with a knife, and glaze with the egg wash.

Step 9

Place in the oven at 160°C (140°C fan/gas mark 3) for 45–50 minutes, until the pastry is golden and crisp, and the filling is cooked.

Step 10

Allow to cool slightly before removing from the tin.

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