Season’s EATINGS! Chef constructs the ultimate Christmas pie that’s packed with turkey and ALL the trimmings… but suggests you ‘DON’T try counting the calories’
A master baker has built the ultimate Natale dinner with all the trimmings – stuffed neatly inside a convenient festive pie.
Gareth Mason’s yuletide pie, which could feed a family of four, contains tacchino, verdure, stuffing and even pigs in blankets, all crammed within a crust and bound together with gravy.
The pastry measures 10inches in diameter and five inches deep, weighing more than 35 ounces and boasts roughly 3,500 calories in total.
Mr Mason, 34, put together the pie while experimenting with a festive menu at the Absolute Bar and Bistro in Westhoughton, Bolton, where he is head chef.
He blind-baked the pastry and pre-roasted the ingredients before filling the crust.
The pie will not yet be for sale on his menu, but Mr Mason is planning to do a smaller version closer to Christmas.
Gareth Mason’s yuletide pie, which could feed a family of four, contains turkey, verdure, stuffing and even pigs in blankets, all crammed within a crust and bound together with gravy
Gareth Mason dubbed the pie a ‘northerner’s best Christmas present’, adding that turkey gravy was used to bind the pie together, and also poured over the top for flavour. Portion servings listed above are estimates
Gareth Mason has devised the perfect pie for Christmas 2021 at the Absolute Bar and Bistro, Westhoughton, Lancashire
WANT TO TRY THE PIE? HERE’S WHAT YOU NEED
- 17oz of shortcrust pastry shell – 2545 calorie
- 5.3oz Turkey – 229 calorie
- 7oz roast potatoes – 322 calorie
- 1oz stuffing balls – 110 calorie
- 1oz parsnip – 40 calorie
- 1oz shredded sprouts – 9 calorie
- 1oz roast carrots – 9 calorie
- 1.7oz pigs in blankets – 122 calorie
- 3.38fl oz turkey gravy – 108 calorie
Totale: 3494 calorie
Mr Mason said: ‘It’s a whole hunk of pie. I wouldn’t even want to try to count the calories in it.
‘We’ve got shredded sprouts, roast carrots, parsnip, diced turkey breast, patate arrosto, stuffing balls and turkey gravy – all encased in a big, thick shortcrust pastry shell.
‘It would feed a family of four in one pie, facilmente. It’s a self-contained Christmas dinner. You could just drop it off on Christmas day and all the leg work is done.
‘I made the pastry quite thick so it holds itself in the dish. I used about 500g of pastry, the pie itself must be at least 1kg with the filling. It’s a good feast.’
He dubbed the pie a ‘northerner’s best Christmas present’, adding that turkey gravy was used to bind the pie together, and also poured over the top for flavour.
Mr Mason added: 'Ho pensato ”I wonder what a Christmas dinner tastes like in a pie”.
‘It’s actually delicious. It tastes exactly the same as Christmas dinner.
‘I did it just to experiment to see how it would work and taste.
‘We’ll have a festive menu throughout December, I’ll probably put a pie on but it will be a bit smaller than this one.’
The pastry measures 10inches in diameter and five inches deep, weighing more than 35 ounces and boasts roughly 3,500 calories in total
Mr Mason, 34, put together the pie while experimenting with a festive menu at the Absolute Bar and Bistro in Westhoughton, Bolton, where he is head chef
LOOK FAMILIAR?… HIS FISH AND CHIPS PIE FROM LAST YEAR
Christmas dinner isn’t the first classic British meal Gareth Mason stuffed into a pie.
Last year Mr Mason had developed a staggering three-tier pastry that included fish, chips and mushy peas inside a crust.
He had been working in 2020 as executive chef at Retreat Restaurants, which owned three eateries in Lancashire and Greater Manchester, which were in ‘tier 3’ so could only open for takeaway.
Mr Mason devised the pie with a layer of mushy peas and battered cod placed on a crust paste and topped off with hand-cooked chips.
Gareth Mason (nella foto) created a unique fish and chip pie for Retreat Restaurants in Lancashire
The tasty creation was served as a substantial meal for tier two drinkers and as a takeaway option for those in tier three
Mr Mason had also created a ‘Lancashire Egg’ after much debate over whether a Scotch Egg was a substantial meal.
Using a duck egg – which is bigger – he layered pork, black pudding and turkey before coating it in sage and onion Panko for a festive theme.
He had said: ‘The idea behind the egg was to poke some fun at the whole substantial meal debate over scotch eggs in pubs.
‘People were arguing that if you put a side salad with it, does it make it a substantial meal?
‘I used a duck egg because it’s bigger for a start, covered it in pork sausage meat and coated in sage and onion and it’s served with a side salad.
‘Both meals are undoubtedly substantial, so either would be great for a pub looking to serve beer too.’