Turkey and Cranberry Pork Pie
A celebration pie of cranberries, turkey and sausage meat in a hot water pastry crust.
Equipment
- saucepan
- Bowl
- Rolling Pin
- Spring form tin 7 ½ inch / 19 cm
- wooden spoon
- cling film
- Pastry brush
Ingredients
For the filling
- 800 g sausage meat
- 1 tablespoon mixed herbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 minced shallots
- 150 g dried cranberries
- 400 g turkey
For the pastry
- 450 g plain flour
- 1 teaspoon salt
- 150 g lard
- 75 ml water
- 75 ml milk
- 1 egg
- 2 teaspoon 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.
Nutrition
Calories: 513kcalCarbohydrates: 49gProtein: 24gFat: 24gSaturated Fat: 8gCholesterol: 95mgSodium: 1020mgPotassium: 381mgFiber: 3gSugar: 11gVitamin A: 898IUVitamin C: 7mgCalcium: 66mgIron: 4mg
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