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