Christmas Recipes > Festive Turkey Pie

This recipe is part of the December 2010 Recipes Menu


Starter - Creamy Blue Cheese Dip and Crispy Cheese Wafers
Main Course - Festive Turkey Pie
Dessert - Chestnut and Chocolate Log

How to make Festive Turkey Pie:
If you are wondering what to do with all that leftover turkey, here is an ideal recipe. Make a couple, freeze one and eat the other one in January with all the leftover pickles and chutneys. Having said that, this festive pie is good enough to serve at a Christmas buffet.





Ingredients

Festive Turkey Pie
8oz lean minced cooked pork
8oz streaky bacon, rinds removed and finely chopped
12oz cooked turkey, chopped to bite size pieces
1 medium onion, peeled and chopped
1/2 teaspoon ground coriander
salt and pepper
1/4 pint hot chicken stock
1/4 pint dry cider
2 teaspoons gelatine
1 beaten egg for glaze

for hot water crust pastry:

1lb plain flour
4oz lard
1/4 pint water
4 tablespoons milk
(see measure conversions for more information)

Method

- Mix the pork, bacon, onion and seasoning in a bowl.
- Make hot water crust pastry.
- Roll out three quarters of the pastry and line a loose-bottomed well-greased 8 inch tin with it.
- Place half of the minced pork mixture in the bottom of the pie.
- Cover the minced pork mixture with the chopped turkey.
- Place the rest of the minced pork mixture on top of the chopped turkey.
- Roll out the remaining quarter of the pastry.
- Use this as a lid for the pie.
- Make a hole in the middle of the pie top.
- Crimp and decorate as you like.
- Brush top with beaten egg.
- Bake at 200 degrees C. for about 30 minutes.
- Reduce the oven temperature to about 160 degrees C. and bake for another 1 and 1/4 hours.
- Remove pie from oven.
- Dissolve the gelatine in the hot stock and season very well.
- Add the cider.
- Using a small jug or funnel, gradually pour the stock and gelatine mixture into the hole in the middle of the pie.
- Tip the pie every now and again to make sure that the stock is well distributed.
- Cool and leave in the fridge overnight before attempting to take the pie from the mould.