Neven Maguire's Christmas Dinner Pie

INGREDIENTS

• 1 Pack Simply Better All Butter Irish Shortcrust Pastry
• Plain Flour, for dusting
• 2 Packs Simply Better Irish Made Whiskey Smoked Irish Bacon, Spring Onion & Cracked Black Pepper Sourdough Stuffing
• 1 Pack Simply Better Irish Pork Sausage Meat
• 1 Jar Simply Better Irish Made Cranberry Sauce
• 300g Leftover Cooked Turkey Slices
• 300g Leftover Cooked Ham Slices
• 1 Simply Better Corn Fed Free Range Egg, beaten with 1 Tbsp Water

METHOD

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Roll out two-thirds of the packet of pastry on a lightly floured board and use to line a 23cm spring-form tin with a little overhang at the top. Mix the stuffing with the sausage meat and press half into the bottom of the pastry lined tin. Cover with a few small dollops of the cranberry sauce and then add a layer of the turkey. Press over the rest of the stuffing and cover with a layer of the ham.
2. Roll out the rest of the pastry to make a lid. Brush the overhanging edges with egg wash. Top with the lid, pinching the edges to seal and then trim off the excess. Use the trimmings to decorate, sticking them on with egg wash. Give the pie top another layer of egg wash and put the tin on a baking tray. Bake for 1 hour until the pastry is golden brown. Leave to cool in the tin for 15 minutes before carefully removing from the tin and leave to cool completely. This can be chilled and cut into slices to serve or it is also good reheated. The remaining cranberry sauce can be served alongside.

Neven's Top Tip: This is perfect if you are planning a buffet or would like to make something on St. Stephen's Day morning with your leftovers so you can relax for the day. I like to serve it with a nice fresh salad, chutney and some extra cranberry sauce.