Pork and turkey pies

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

Main courses
National Trust Pork and Turkey Pie
  • Preparation time 30 minutes (prep. time)
  • Cooking time 45-50 minutes (cooking time)
  • Serves 6


  • 250gdiced 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



  1. For the filling: Place all the filling ingredients into a bowl and mix thoroughly.
  2. For the pastry: Place the lard and water into a pan and heat until the lard has melted.
  3. Tip in the flour and salt and mix until combined and a soft dough has formed.
  4. Place a ball of pastry, approximately 50g in size, in each hole of your muffin tin.
  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.
  6. Pack with filling, pushing down to keep it as compact as possible, and mound the top slightly.
  7. Take a ball of pastry, approximately 30g in size, flatten into a disk, and place on top of the filling, pressing the edges down on the pastry lip.
  8. For the glaze: Smooth the edges, make a small hole in the top with a knife, and glaze with the egg wash.
  9. Place in the oven at 160C for 45-50 minutes, until the pastry is golden and crisp, and the filling is cooked.
  10. Allow to cool slightly before removing from the tin.