This is a great pie for the festive season. It can be made using leftovers from the Christmas lunch. I like it hot with gravy, but it's equally delicious cold with pickles and chutney.This is a great pie for the festive season.
Serves: 8 Bake: 1 hour 15 minutes
For the hot water pastry
450g plain flour
100g strong white bread flour
75g cold, unsalted butter, cut into roughly 1cm dice
200ml cold water
1/2 tsp salt
Beaten egg yolk to glaze
500g stuffing - I use one flavoured with apricots
325g cooked turkey
12 cooked chipolata sausages
240g cranberry sauce
1. Preheat the oven to 200°C/gas 6. Grease a 1kg/2lb loaf tin (around 10cm x 20cm base measurement) with lard, then strip-line it with baking parchment. To do this you need to cut one long strip of parchment, the width of the tin and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.
2. Combine the flours in a bowl, add the butter and rub in lightly with your fingertips.
3. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
4. Working as quickly as you can, (the pastry will become more crumbly as it cools), roll out 2/3 of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges.
5. Press a third of the stuffing into the pastry lined tin. Cover this with a third of the turkey. Spread a third of the cranberry sauce over the turkey.
6. Repeat with another layer of stuffing. Lay the sausages end to end in three rows on top of the stuffing. Top with another layer of cranberry sauce then more turkey. Finish with one more layer of stuffing, turkey then cranberry.
7. Brush the overhang pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the edges of the pastry together to seal and trim the edges neatly. Make 3 steam holes in the top of the pie and brush with more egg yolk.
6. Bake for 30 minutes, then reduce the heat to 180°C/gas 4 and bake for a further 45 minutes. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.