Victorian Christmas pie

The traditional Christmas pie is made with four birds, so it reminds me of the famous “turducken” recipe. It is made in a pie mold lined with pastry and then stuffing. Then a deboned chicken, then a deboned duck, then the breasts of partridge and pigeon. It’s topped by bacon, then more pastry and some decorative bits of pastry. The pie is cooked in advance and eaten cold.


2 Responses to “Victorian Christmas pie”

  1. Kim Says:

    What temp is the oven and how long do you cook it for?

  2. monado Says:

    Not sure– I was watching a TV show. The pie was a deep oval so I suspect a low oven and a few hours would be needed to cook it right through without burning the pastry.

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