Turkey and ham raised pie
21/2 HOURS + COOLING + CHILLING OVERNIGHT SERVES 6-8 | A LITTLE EFFORT
This pie uses hot water crust pastry, made with lard, for an authentic texture. We fitted the pastry to a traditional oval raised pie tin, available from lakeland.co.uk.
turkey breast mince 200g cumberland sausages 3, skinned sage a small bunch, finely chopped dried breadcrumbs 50g spring onions 3, finely diced raw turkey breast 250g, cut into 5mm cubes cooked ham or gammon 300g piece, fat and skin removed and thickly sliced egg yolk 1 beaten
gelatine 3 leaves
chicken stock 150ml
HOT WATER CRUST PASTRY lard 200g, plus extra for the tin plain flour 575g • Heat the oven to 180C/fan 160C/gas 4. Mix 100g of the turkey mince with the sausagemeat, 1/2 the sage, and all the breadcrumbs and spring onions. Put the rest of the turkey mince in a bowl with the diced turkey and the rest of the sage, and season well. Mix together with clean hands. • Grease a raised pie tin or large loaf tin lightly with lard. To make the pastry dough, put 220ml water and the lard in a small saucepan over a medium heat until the lard melts. Pour into the flour and mix with a wooden spoon until smooth.
• Take 2/3 of the dough and line the tin, using your fingers to press the dough around the bottom, up the sides and around the top edge, leaving a slight overhang of 1cm. The texture is a bit like putty so you’ll be able to mould it into an even layer.
• Add the ham, packing it neatly into the bottom. Add the sausage mix, again packing it in neatly, then finish with the turkey mix in an even layer. • Brush the overhang of the pie with egg. To make the lid, roll or pat out the remaining dough into an oval shape. Use your hands to press the dough into the edges of the tin to get rid of any air bubbles. Pinch or crimp the overhang and the lid together. Make a hole in the middle of the lid then glaze with egg wash. Cook for 1 hour 40 minutes, then cool fully in the tin.
• To make the jelly, soak the gelatine in water for 5 minutes and heat the stock until hot but not boiling. Remove the gelatine from the water and squeeze out any excess liquid, then stir into the stock to dissolve it. Cool to room temperature.
• Using a funnel, carefully pour the jelly bit by bit into the steam hole of the pie, waiting for a few seconds before each addition. If the liquid leaks from the bottom of the pie, chill it for 15 minutes for the jelly to seal the hole, then add the rest. Put the pie into the fridge to set overnight. Release from the tin to serve.