Recipe for a 2lb Boxing Day Pie (44074) using hot water crust pastry
For the pastry
340g/12oz plain flour, sifted
75g/2½oz strong white flour, sifted
1 tsp salt
chilled butter, cubed
110g/4oz lard, cubed
1 free-range egg, beaten, for the glaze
For the filling
200g/7oz leftover stuffing
200g/7oz cooked turkey, roughly chopped
50g/2oz cooked streaky
salt and freshly ground black pepper
100g/3½oz fresh blueberries
Sift the plain flour, strong flour and salt into a mixing bowl. Using your fingertips, rub the butter
into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.
Heat the lard and
150ml/5fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour
mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together
as a dough.
Tip the dough onto a lightly floured work surface and knead until smooth and pliable.
Take three-quarters of the dough and use it to hand-raise your
pie, or roll-out onto a floured board and line the mould as described overleaf. Press the pastry well into the base and sides
of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.
For the filling, spoon half of the stuffing into the pastry
case and press down with the back of a spoon. Add half the turkey and bacon over the stuffing, then season to taste. Mix the
blueberries and cranberry sauce together and spoon half over the turkey. Repeat each layer, pressing down as before.
out the remaining pastry until it is large enough to form a lid for the pie. Brush the overhanging edges with water and place
the lid on top, squeezing it together at the edges to seal. Trim off the excess pastry, decorate with seasonal images and
flute around the edge. Make a hole in the centre of the lid and chill for 30 minutes.
Preheat the oven to 180C/350F/Gas 4 (fan 160C).
Place the chilled pie on a baking sheet or roasting tin (to catch any juices that may leak
from the mould) and cook for 45 minutes.
Remove from the oven, then lower the mould over a tin can to free the sides
and expose the pie. Brush the exposed pie with beaten egg to glaze then return to the oven for 15
minutes for final browning (do not return to the mould).
When the pie is cooked, remove from the oven and leave to cool before serving.