Name: Yorkshire Christmas pie
Yield: For 8-10 people
Cuisine: United Kingdom
Ingredients: 2 tbsp finely chopped parsley; 450 g (1 lb) minced meat (chicken, pork, lamb or off-cuts from the poultry used); 2 tsp finely chopped thyme; pinch of sea salt; 1 quantity Hot water crust pastry; 100 g (3½ oz) smoked bacon, thinly sliced; 100 ml (3½ fl oz) Madeira or sherry; 300 g (10½ oz) pheasant breast; 80 g (2¾ oz) small rooster or quail breast; 2 saddles of wild hare – about 250 g (9 oz), or replace with extra poultry; 14 g (½ oz) ground mace; 14 g (½ oz) ground nutmeg; 7 g (⅛ oz) ground cloves or allspice; 14 g (½ oz) ground black pepper; 450 g (1 lb) chicken breast; 350 g (12 oz) partridge breast

Preparation info

For
8-10
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Yorkshire Christmas pies are probably the most impressive pies in the English repertoire that have survived through time. The filling of the pie consists of a remarkable combination: a boned turkey filled with a boned goose, chicken, partridge and pigeon. The stuffed turkey was then placed into the crust and more meat was put around it as a filler.

In an 18th-century recipe from Hannah Glasse, hare was used to fill the gaps to the left and right of the turkey. In a recipe from

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Ingredients

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