Turkey and Cranberry Pie
This delicious pie makes great use of cooked turkey and stuffing, super eaten cold.
The AGA 2kg raise pie mould makes removing the pie a doddle!
Makes 1 raised pie.
- Melted lard to grease the mould
For the hot water crust pastry:
- 150g (5.5oz) lard, cut into cubes
- 450g (1lb) plain flour, sifted, plus extra for dusting
- 100g (3.5oz) strong white flour, sifted
- 1 tsp salt
- 75g (2.75oz) chilled butter, cut into cubes
- 1 free-range egg, beaten, to glaze
For the filling:
- 400g (14oz) leftover stuffing (sage and onion or flavour of your own preference)
- 500g (1lb 2oz) cooker turkey, roughly chopped
- Salt and feshly ground black pepper
- 200g cranberries (fresh or frozen and defrosted) mixed with 150g cranberry sauce
Grease the raised pie mould with melted lard.
For the pastry, heat the lard and 200ml (7fl oz) water in a saucepan on the Simmering Plate until the lard has 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 breadcrumbs. 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 work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to line the prepared tin, ensuring you press the pastry into the base and sides of the tin, leave the excess pastry hanging over the edge.
Place half of the stuffing into the pastry case and press down. Arrange half the 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 the pie. Brush water on the overhanging edges, place the lid on top, 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 the lid and chill for 30 minutes.
2,3,4 and 5 oven AGA: Place the pie mould 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 half way through cooking. Remove the metal collar from the tin and take the cold plain shelf out of the oven. Brush with 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 ove 180oC, Gas mark 4. Cook for about 40 minutes more, then remove the collar from the mould, brush the pie with 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 collar from the mould, brush the pie with egg and return to the oven for around 5-10 minutes to brown.