Turkey and Cranberry Pork Pie
A celebration pie of cranberries, turkey and sausage meat in a hot water pastry crust.
Ingredients
For the filling
- 800 g sausage meat
- 1 tbsp mixed herbs
- 1 tsp salt
- 1 tsp pepper
- 2 minced shallots
- 150 g dried cranberries
- 400 g turkey
For the pastry
- 450 g plain flour
- 1 tsp salt
- 150 g lard
- 75 ml water
- 75 ml milk
- 1 egg
- 2 tsp water
Instructions
- Add boiling water to the cranberries to soften.
- Combine the sausage meat with salt, pepper and herbs and then divide the mixture into two.
- Make the pastry by heating the milk, water and lard in a saucepan until boiling.
- Add the mixture to the flour and beat quickly to combine.
- Tip out onto a floured board and knead quickly.
- Reserve one third in clingfilm for the lid.
- Roll out the remaining dough to cover the bottom and sides of a 7½ inch spring form, loose bottom tin. Patch if needed.
- Layer in the sausage meat followed by turkey, drained cranberries, turkey and final layer of mincemeat.
- Roll out the lid and use beaten egg mixed with water to seal with a fork, pulling the sides away from the tin.
- Make a steam hole and decorate with the pastry scraps.
- Glaze the top with remaining egg and then cook at 180C/160FAN/350F/Gas Mark 4 for 2 hours.
- Leave in the tin overnight before unmoulding.
Notes
Top tips
- To ensure perfect pastry get everything prepared before hand. When the pastry starts to cool it will be difficult to work with.
- If you can't find good sausage meat use good sausages and take them out of their skins instead.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 513kcalCarbohydrates: 49gProtein: 24gFat: 24gSaturated Fat: 8gCholesterol: 95mgSodium: 1020mgPotassium: 381mgFiber: 3gSugar: 11gVitamin A: 898IUVitamin C: 7mgCalcium: 66mgIron: 4mg
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