make it BOXING DAY PIE.
SERVES 8-10 FOR THE PASTRY | 450g plain flour, plus extra for dusting | 100g strong white bread flour | 75g chilled butter, cut into cubes | 150g lard, cut into cubes, plus extra for greasing | 1 egg, beaten, to glaze FOR THE FILLING | 400g leftover stuffing | 500g cooked turkey, both white and brown meat, roughly chopped | 200g fresh or frozen cranberries, defrosted | 150g cranberries METHOD 1 Grease a 23cm round springform cake tin or raised pie mould with melted lard. Sift flours and 1 tsp salt into bowl. Using fingertips, rub the butter into flour until mixture resembles breadcrumbs. Make a well in the centre.
2 Heat the lard and 200ml water in small pan. When simmering, pour into well and stir, gradually drawing dry ingredients into liquid, until it becomes a dough.
3 Knead on a floured surface until smooth. Roll out three-quarters of the dough to line the tin or mould. Press the pastry into base and sides to stop air bubbles from forming. Leave excess hanging over.
4 Spoon half the stuffing into pastry case, press down with the back of a spoon. Arrange half the turkey over stuffing, then season. Mix cranberries and sauce together and spoon half over the turkey. Repeat layers once more, pressing down.
5 Roll out the remaining pastry to cover pie. Brush overhanging edges with water and place lid on top, squeezing edges together. Trim off most excess pastry and crimp using fingers or a fork. Make small hole in centre of lid and chill for 30 mins. Heat oven to 180C/gas 4.
6 Place pie on a roasting tin in oven for 45 mins. Remove from oven and brush with beaten egg. Return to oven for 15 mins.
7 Remove from oven, cool on a wire rack for 10 mins. Cool for a further 30 mins before removing sides of tin or mould.
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|Publication:||Sunday Mail (Glasgow, Scotland)|
|Date:||Dec 21, 2014|
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