Meat Pie with Leftovers from Christmas

Everybody talks about sustainability and I am doing my best not to waste resources. Today I decided to put this into practice by using leftovers from Christmas and make something delicious with it. In my opinion a pie is the secret to any leftovers. As soon as you sandwich leftovers between pie dough, it makes it so much better. And to make it even more convenient, you can freeze the unbaked pie, so you can enjoy it at a completely different time and don’t have to eat the same thing for a week. Plus, even something like gravy can be hidden in this pie. The pictures show a pie that contains leftover cranberry sauce. Another version I made was with some apple and raisins. Both were extremely delicious.

We celebrated Thanksgiving again this year. Neither of us is American, however, I wanted to celebrate that after all I don’t have the chronic sickness MS, you can read more in that blog article. We were seven people, but my husband got a large turkey regardless. And man, was there a lot of turkey. Yes, our dog was happy, yes we had turkey in many forms and shapes. We had turkey sandwiches for lunch, turkey for dinner, but somehow I still found turkey in the fridge. So I decided to freeze some and then I had enough and made a pie. Pie is perfect if you want to use leftovers, a flakey crust makes everything taste so much better. The best thing was that I froze the pie, which finally gave us some break from turkey. Maybe this is also a good idea for you to use some leftovers?

Meat Pie with Leftover Christmas Food

Serves: One pie, about 23-24cm in ∅
Prep Time: 30min Cooking Time: 35min Total Time: 1hr 5min

This pie is perfect for any leftovers from Christmas, be it meat, veggies, mashed potatoes and/or sauce. The best thing is you can freeze it and enjoy it at another time.


  • Pie Dough
  • 300 grams of all-purpose flour
  • 200 grams butter
  • 1/2 teaspoon of salt
  • Optional: 1-2 teaspoons of dried herbs of your choice (I used basil and oregano)
  • About 70-100 grams of cold water
  • 1 egg for egg wash

  • Filling
  • Olive oil
  • 1 large onion
  • About 300-500 grams of cooked meat
  • About 100 - 300 vegetables: e.g. brussel sprouts, carrots, etc.
  • Optional: gravey
  • Optional: an apple, rasins, nuts
  • Optional: leftover mashed potatoes
  • Optional: cranberry sauce
  • Salt, pepper, dried herbs to taste, I used paprika, oregano, basil, garlic



For the pie dough put flour, salt, and if using herbs, in a large mixing bowl. Cut the butter into smaller chunks and work into crumbs with the flour mix. Add the water by the tablespoon and press into a ball. Try to work quickly. Cover and chill for at least half an hour or overnight. Since this dough contains water, you can easily chill for up to one week if kept airtight.


For the filling peel and cut the onion in cubes and fry with some oil in a large frying pan until translucent. Meanwhile cut the meat in mouth-size pieces and add to the onions. If you have any gravy left, add about three to four tablespoon. If not, season well and add a dash of water and soy sauce if you have very dry meat (such as chicken breast). You can also add the vegetables, be sure to cut everything into mouth-size pieces. Let everything brown on medium heat for a few minutes while stirring. If you want to, you can cut a small apple and also add about a tablespoon of raisins and/or nuts. Mix and season well.


Preheat oven to 220 degrees Celsius. Take out the dough and divide in half. Roll out one half on a floured surface into a circle slightly larger than your pie form. Oil the pie form and place the circle inside. Then fill up with the meat filling. Then layer with vegetables if you kept them separate, a layer of mashed potatoes and/or cranberry sauce. Roll out the second half of the dough into a circle slightly larger than your pie form. Place the second pie crust on top of the filling and cut off too much overhang. I usually leave a "seam" of about 1 cm so that I can tuck it in and have more dough to crimp. Crimp the edges to your liking, if this intimidates you, just seal the edges with a fork and cut off the rest. Slice about 5-6 slits in the middle of the top pie for air to escape. Brush egg wash.


Bake for 30-35min or until the crust is golden. Let sit for a few minutes before serving. Freeze unbaked without egg wash, add 15 minutes and bake right out of the freezer. I like to lower the temperature to 210.

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