Individual Turkey and Cranberry Pies

Makes 6

Ingredients:

• Melted lard to grease the mould

For the hot water crust pastry:

• 75g (2.75oz) lard, cut into cubes
• 225g (8oz) plain flour, sifted, plus extra for dusting
• 50g (1.75oz) strong white flour, sifted
• Half a teaspoon of salt
• 35g (1.25) chilled butter, cut into cubes
• Beaten egg, to glaze

For the filling:

• 200g (7oz) leftover stuffing (sage and onion or flavour of your own preference)
• 250g (9oz) cooked turkey, roughly chopped
• Salt and freshly ground black pepper
• 100g (3.75oz) cranberries (fresh or frozen and defrosted) mixed with 75g (2.75oz) cranberry sauce

Method

Grease the individual pie moulds with melted lard. 

For the pastry, heat the lard and 100ml (3.5fl oz) water in a saucepan on the Simmering Plate until the lard had melted and the liquid is at simmering.  Sift the flours and salt into a mixing bowl and rub the butter into the flour, until the mixture resembles breadcumbs. Make a well in the centre of the mixture and pour in the hot lard and water and stir until the mixture forms a dough. 

Turn the dough out onto a lightly floured wotk surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tins, ensuring you press the pastry into the base and sides of each tin, leave the excess pastry hanging over the edge. 

Divide hald the stuffing between the pastry pie cases and press down. Arrange half the quantity of turkey over the stuffing, then season with salt and pepper. Top with half the cranberry mixture. Repeat with the remaining ingredients. 

Roll out the remaining pastry enough to cover each pie. Brush water on the overhanging edges, place on the lids on top and squeeze the edges together. Trim off most of the excess pastry, using scissors or a knife, and crimp the edge. Make a small hole in the centre of each lid and chill for 30 minutes. 

2,3,4 and 5 oven AGA: Place the set of six pie moulds on the oven grid shelf set on the floor of the Roasting Oven, with the cold plain shelf on the second runners down and cook for about 45 minutes to 1 hour. Turn the pie mould tin half way through cooking. Remove the metal collars from the tin and take the cold plain shelf out of the oven. Brush the pie with the beaten egg then cook for around 5-10 minutes to brown the sides. 

Conventional cooking: Cook at 200oC (400oF), fan oven 180oC, Gas mark 6 for 20 minutes then reduce the heat to 180oC (350oF), fan oven 160oC, Gas mark 4. Cook for about 40 minutes more, then remove the metal collars from the pies. Brush the pies with the beaten egg and return to the oven for around 5-10 minutes to brown. 

Rayburn cooking: Cook at 200oC (400oF), Gas mark 6 for 20 minutes then reduce the heat to 180oC (350oF), Gas mark 4. Cook for about 40 minutes more, then remove the metal collars from the pies. Brush the pies with the beaten egg and return to the oven for around 5-10 minutes to brown. 

Tip: 

For a game pie, use a mixture of game, poultry and pork, instead of turkey. Substitute the cranberries and cranberry sauce with cherries and redcurrant jelly.