Christmas dinner pie recipe

(103 ratings)

Our Christmas dinner pie turns all your festive leftovers into a pastry covered feast.

Christmas dinner pie
(Image credit: Future)
Preparation Time30 mins plus chilling time
Cooking Time30 mins
Total Time1 hours
Cost RangeCheap
Nutrition Per PortionRDA
Calories756 Kcal38%
Sugar29.5 g33%
Fat34.4 g49%
Saturated Fat15.7 g79%
Salt2 gRow 4 - Cell 2
Protein31.3 g63%
Carbohydrates76.4 g29%
Salt2 gRow 7 - Cell 2

This Christmas dinner pie takes an hour to make and serves six.

This is the best of our Christmas pie recipes and we think it could even be better than the traditional turkey roast. The pie has layers of cabbage, stuffing, ham, carrots, cranberry sauce, turkey, sprouts and sausage meat too! 


  • 500g shortcrust pastry
  • 1 egg, beaten
  • 200g braised red cabbage
  • 200g sage and onion stuffing
  • 200g baked ham
  • 200g roasted carrots
  • 200g cranberry sauce
  • 200g cooked turkey
  • handful Brussels Sprouts, halved
  • 200g sausagemeat stuffing




  1. Lightly grease the base and outside of an up-turned 18cm round cake tin, line the outside of the base with baking parchment and cover the sides and edges with tin foil. Heat the oven to 200C (180C fan, Gas 6).
  2. Roll out the pastry on a lightly floured surface to a rough 32cm circle. Place over the outside of the lined cake tin, fold the pastry around the sides to line the sides tightly and trim. Brush with egg wash and chill for 30 minutes, then bake for 20 minutes, keeping it upturned.
  3. Collect and roll out the pastry trimmings into a 20cm circle and chill for 30 minutes.
  4. Once the pastry has cooled, carefully remove the cake tin, plug any holes with any extra pastry and begin to fill the pie. Spoon in the braised red cabbage, stuffing, ham, carrots, cranberry sauce, turkey, sprouts, sausage stuffing and top with the pastry lid.
  5. Brush with egg wash, cut a cross in the centre of the lid and bake for a further 20 -30 minutes until golden and crisp. Allow to stand for 5 mins before slicing and serving with warm gravy and mashed potatoes or roast potatoes if you like.

Watch how to make our Christmas dinner pie

Top tips for making our Christmas dinner pie

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving again.

What to serve with a Christmas dinner pie?

You can serve this pie with all the traditional trimmings. We think mashed potatoes are a good option but chips would be tasty too. For something lighter, consider a carrot and swede mash or simply serve with steamed greens. 

What's the best pastry to make for pies?

If you fancy making your own pie pastry, you can make a basic shortcrust using flour, butter, lard and salt. However, for some extra flair, you could make a hot water pastry - more like the kind of pastry you find around a pork pie. Try the one from this hand raised pie, with just lard instead of butter.

What’s in the Christmas dinner pukka pie?

If you wanna opt for a shop bought Christmas pie instead, the Pukka Pie has a filling of chicken, chipolata sausages, pork stuffing balls. Smoked bacon and carrots. It’s coated with a rich chicken gravy and encased in a puff pastry case. The Pukka Pie is 509 calories per pie whereas our recipe is a little more indulgent at 756 calories per serving. 

If you always struggle to roll your pastry to the correct size, consider buying this clever rolling pin and size guide mat set

Rolling Pin with Baking Mat - View at Amazon

Rolling Pin with Baking Mat - View at Amazon

This non-stick rolling pin comes with a handy mat that will ensure you roll your pastry to the exact size you need. It’s also useful for cookies and biscuits and the rolling pin is made from stainless steel which is durable and rust-proof. 

We have lots more easy leftover turkey recipes. You might like the Hairy Bikers turkey and ham pie or this turkey and parsnip pie. For something less festive, try this Joe Wicks chicken pie recipe instead.

Rosie Conroy
Food Writer

Rosie is an experienced food and drinks journalist who has spent over a decade writing about restaurants, cookery, and foodie products. Previously Content Editor at and Digital Food Editor on Woman&Home, Rosie is well used to covering everything from food news through to taste tests. Now, as well as heading up the team at SquareMeal - the UK's leading guide to restaurants and bars - she also runs a wedding floristry business in Scotland called Lavender and Rose.