A real festive centrepiece to feed a hungry crowd
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Turkey and Cranberry Pie
7
15 minutes
3 hours
Hot water crust pastry makes a sturdy case for this filling festive pie
Ingredients
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800g plain flour
300g beef tallow
1 large organic egg
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2 onions, finely sliced
½ bunch fresh sage, leaves finely chopped
250g bacon lardons
500g turkey leftovers, shredded
500g pork mince
1 nutmeg
2 tbsp English mustard
2 tbsp wholegrain mustard
1 tbsp ground white pepper
4 tbsp worcestershire sauce
500g cranberries
2 tbsp port
5 cloves
1 orange
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330ml chicken bone broth
3 leaves gelatine
Directions
Preheat oven to 180C
Gently fry the onion in a little oil until soft and sticky. Add the sage along with the bacon lardons. Gently fry for a few minutes more then trasfer to a bowl and leave to cool
Add the turkey and other filling ingredients, grate half the nutmeg over the mixture and gently mix to combine.
To make your pastry: put the flour in a large bowl. Warm your beef fat along with 300ml of water in a small pan over a medium heat until melted (about 10 minutes). Bring to the boil and add to your flour. Leave until cool enough to handle before kneading until smooth. Cut off a quarter and leave to one side, this will make your lid later
Press your pastry around a loose bottomed pie tin until its roughly 1cm thick and even. Place the tin on a baking tray and fill with your cooled pie filling mixture
Roll out your pastry lid to the same thickness and place on top, crimping the sides to seal as you go. Pierce a hole in the centre of the pie to release steam as it cooks & to allow you to add your jelly later
Cook for 2 hours then leave to cool
Meanwhile make the jelly by soaking the gelatine leaves in cool water until soft. Simmer the bone broth until reduced to around 50ml and then melt in your gelatine. Pour into your pie through the hole until it can take no more liquid.
Turkey and Cranberry Pie
1 minute
