Festive Turkey Pie Recipe
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.
- 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
- 1lb plain flour
- 4oz lard
- 1/4 pint water
- 4 tablespoons milk
For hot water crust pastry:
- 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.
Prep Time: 40 minutes
Cook Time: 120 minutes
Yield: 6 - 8 portions portions