Mary Berry Christmas Meat Pie

Mary Berry’s Christmas Meat Pie is made with pork sausage meat, chicken breasts, gammon steak, pickled walnuts, fresh thyme, lemon zest, and free-range eggs. This traditional Mary Berry’s Christmas Meat Pie recipe creates a delicious and hearty dinner that takes about 2 hours to prepare and can serve up to 8-10 people.

Mary Berry Christmas Meat Pie Ingredients

For the filling:

• 6 large free-range eggs
• 450g/1lb pork sausage meat
• 1 tbsp chopped fresh thyme leaves
• 1 lemon, finely grated zest only
• 4 pickled walnuts, drained and dried with kitchen paper
• 500g/1lb 2oz chicken breasts, skin removed, sliced into long strips
• 1 x 200g/7oz piece gammon steak, rind removed, sliced into long strips
• Salt and freshly ground black pepper

For the hot-water crust pastry:

• 250g/9oz plain flour, plus extra for dusting
• 100g/3½oz lard, plus extra for greasing
• Pinch of salt
• 1 free-range egg, beaten, for glazing

How To Make Mary Berry Christmas Meat Pie

1. Preheat the Oven and Prepare the Tin: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a 900g/2lb loaf tin with lard and line with baking parchment.
2. Cook the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 8 minutes, then drain and plunge into cold water. Once cooled, peel and trim the ends of each egg so the yolks are exposed.
3. Prepare the Filling: In a large bowl, mix sausage meat, thyme, lemon zest, salt, and pepper. Set aside.
4. Make the Hot-Water Crust Pastry: Sift flour into a bowl. In a saucepan, bring 100ml/3½fl oz water, lard, and salt to a boil until the lard has melted. Gradually pour this mixture over the flour, mixing with a wooden spoon until it forms a dough. Knead until smooth. Reserve one-third of the dough for the lid. Roll out the remaining dough into a rectangle large enough to line the tin.
5. Assemble the Pie: Press one-third of the sausage meat mixture into the tin. Layer with pickled walnuts, and chicken strips, and season with salt and pepper. Add a thin layer of sausage meat, then arrange the eggs in a line down the middle. Cover the eggs with more sausage meat, then add the ham strips. Top with another layer of sausage meat, sprinkle with remaining walnuts and arrange the remaining chicken strips. Finish with the last of the sausage meat, pressing it down firmly.
6. Add the Pastry Lid: Roll out the reserved dough and cover the pie. Seal and crimp the edges, cut a small steam hole in the middle, and decorate with pastry trimmings if desired. Brush the top with beaten egg.
7. Bake: Place the pie on a baking tray and bake for 25-30 minutes or until golden brown. Reduce the oven temperature to 180°C/160°C Fan/Gas 4 and continue baking for 1 hour, until the pastry is deep golden and the filling is cooked through.
8. Cool and Serve: Allow the pie to cool completely in the tin. Lift out using the baking paper, peel away, and chill overnight in the fridge. Slice and serve cold.

Recipe Tips

• Ensure the Pastry Is Well-Chilled: Before lining the tin with the pastry, chill it for 20-30 minutes to prevent it from becoming too soft and difficult to work with.
• Use a Thin Layer of Sausage Meat: When layering the sausage meat, spread it thinly to ensure even cooking and a balanced filling.
• Trim the Egg Ends Carefully: Trim the ends of the boiled eggs just enough to expose the yolks, so every slice of the pie gets a nice portion of the
• egg.
• Press the Filling Firmly: As you layer the filling, press each layer firmly to avoid air pockets, which can cause the pie to crumble.
• Cool the Pie Completely: Allow the pie to cool in the tin before removing it to ensure the filling sets properly and slices neatly.

What To Serve With Christmas Meat Pie?

This hearty Christmas Meat Pie pairs well with roasted vegetables, mashed potatoes, a crisp green salad, or steamed green beans. It also can be served alongside buttered peas, cranberry sauce, pickled beets, or a side of coleslaw for a delicious dinner.

How To Store Leftovers Christmas Meat Pie?

• Refrigerate: Let the leftover Christmas Meat Pie cool to room temperature. Then, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It will keep for up to 3 days.
• Freeze: Cool the pie to room temperature, then wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 2 months. To thaw, place the pie in the refrigerator for several hours or overnight before serving.

How To Reheat Leftovers Christmas Meat Pie?

• In The Oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Place the pie on a baking tray and cover it loosely with aluminum foil to prevent over-browning. Heat for about 20-25 minutes, or until warmed through.
• In The Microwave: Slice the pie and place it on a microwave-safe plate. Heat on high for 1-2 minutes per slice, checking to ensure it is heated thoroughly.

Mary Berry Christmas Meat Pie Nutrition Facts

Serving Size: 1 slice (assuming 8-10 servings total)

• Calories: 400
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 850mg
• Potassium: 300mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 20g

Try More Mary Berry Recipes:

• Mary Berry Crushed New Potatoes
• Mary Berry Lancashire Hotpot
• Mary Berry Lemon And Elderflower Cake
• Mary Berry Smoked Salmon Quiche