Cure & Simple - Recipe

The Recipe

Boxing Day Turkey, Bacon & Cranberry Pie
Serves: 8 | Cooking time:
  • 25g unsalted butter
  • 1 tbsp olive oil
  • 6 rashers of Cure & Simple smoked back bacon, diced
  • 2 leeks, sliced
  • 2 banana shallots, sliced
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 600ml hot chicken stock
  • 100ml dry white wine
  • 500g roasted turkey meat, torn into chunks
  • 180g cooked chestnuts, chopped
  • 2 tsp dijon mustard
  • 1 tbsp fresh thyme leaves
  • 3 heaped tbsp creme fraiche
  • 500g shortcrust pastry block, chilled 6 tsp whole cranberry sauce 1 medium free-range egg, beaten
  1. In a 3L shallow cast-iron casserole pan, or a heavy-based pan if you want to cook the pie in a separate large dish, melt the butter and olive oil on a medium heat. Add the diced bacon and fry for 4-5 minutes, turning occasionally, until cooked. Once cooked place the bacon on a piece of kitchen towel to drain, leaving the bacon fat in the pan
  2. Add the sliced leeks and shallots to the pan and cook for 10 minutes until softened and golden
  3. Sprinkle the flour over the veg and stir in to ensure it is thoroughly coated. Gradually add the hot chicken stock and white wine to the pan, stirring all the time, and then simmer for 5-10 minutes until it has thickened to a gravy consistency
  4. Add the turkey, cooked bacon, chopped chestnuts, mustard, thyme and creme fraiche to the pan and stir to incorporate. Season the pie filling well with a lot of freshly ground black pepper, then dot the teaspoons of cranberry sauce into the filling and set aside to cool completely. If you want to bake the pie in a separate dish, transfer the contents into the dish and leave to cool
  5. Once the filling has cooled, preheat the oven to 200ºC/180ºC (fan)/gas mark 6. Dust a clean work surface with plain flour, then roll out the pastry until it is the thickness of a £1 coin and around 2-inches bigger than your casserole pan or pie dish. Lay the pastry over the top of the filling, then gently fold the overlapping edges of the pastry into the pan so you form a small neat crust. Use any excess pastry to cut out fun festive shapes
  6. Brush the whole pastry lid with the beaten egg and stick on your pastry decorations, be sure to cover the decorations with egg wash too. Cut a small cross in the middle of the pie lid to allow steam to escape, then place it in the middle of the preheated oven for 35-45 minutes until the pastry is golden brown and the filling is bubbling at the sides. Serve with mashed potato and greens

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef