MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Hand-raised Boxing Day Pie
Categories: Pies, Pastry, Poultry, Breads, Fruits
     Yield: 8 Servings

MMMMM-----------------HOT WATER CRUST PASTRY-------------------------
   450 g  Plain flour (1 lb); sifted,
          - extra for dusting
   100 g  Strong white flour
          - (3-1/2 oz); sifted
     1 ts Salt
    75 g  Butter (2-1/2 oz); chilled,
          - in cubes
   150 g  Lard (5-1/2 oz); in cubes,
          - plus extra for greasing
     1 lg Free-range egg; beaten,
          - to glaze

MMMMM-------------------------FILLING--------------------------------
   400 g  Leftover stuffing (14 oz)
   500 g  Cooked turkey (18 oz);
          - both white & brown meat,
          - rough chopped
          Salt & fresh ground pepper
   200 g  Cranberries (7 oz); fresh or
          - frozen & defrosted
   150 g  Cranberry sauce (5-1/2 oz)

 Sift the plain and 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 200 ml (7 oz) water in a small sauce pan 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.

 Grease a 18 cm (7") springform cake tin, or raised pie mould with
 melted lard. Make sure you grease the tin liberally to prevent the
 pastry from sticking.

 Tip the dough onto a lightly floured work surface and knead until
 smooth and pliable. Roll out 3/4ths of the dough and use it to a
 line the prepared tin. Press the pastry 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. Arrange half of the turkey over the stuffing,
 then season with salt and pepper. Mix the cranberries and cranberry
 sauce together and spoon half over the turkey. Repeat the layers
 once more, pressing down as before.

 Roll out the remaining pastry until it is large enough to cover the
 pie. Brush the overhanging edges with water and place the lid on
 top, squeezing it together at the edges to seal. Trim off most of
 the excess pastry using scissors or a knife, and crimp to create a
 decorative edge. Make a small hole in the centre of the lid and
 chill for 30 minutes.

 Set the oven to 180°C/350°F/Gas 4 (fan 160°C/320°F).

 Place the chilled pie in a roasting tin (to catch any juices that
 may leak from the pie tin) and cook for 45 minutes. Remove from the
 oven and brush with beaten egg to glaze. Return to the oven for
 15 minutes.

 When the pie is cooked, remove from the oven and leave to cool on a
 wire rack for 10 minutes. Leave to cool for a further 30 minutes
 before removing from the springform tin or pie mould.

 Recipe by Paul Hollywood; The Great British Bake Off

 Recipe FROM: https://www.bbc.co.uk

 Uncle Dirty Dave's Archives

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