Recipe for a 2Kg Boxing Day Pie (44094) using hot water crust pastry.
For the pastry
450g/1lb plain flour, sifted100g/3½oz strong white flour, sifted1 tsp salt75g/2½oz chilled butter, cubed150g/5½oz lard, cubed1 free-range egg, beaten, for the glaze
For the filling
400g/14oz leftover stuffing 400g/14oz cooked turkey, roughly chopped100g/3½oz cooked streaky bacon, choppedsalt and freshly ground black pepper200g/7oz fresh blueberries 150g/5½oz cranberry sauce
Sift the plain flour, 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 200ml/7fl oz water in a small saucepan 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. Tip the dough onto a lightly floured work surface and knead until smooth and pliable.
Take three-quarters of the dough and use it to hand-raise your pie, or roll-out onto a floured board and line the mould as described overleaf. Press the pastry well 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. Add half the turkey and bacon over the stuffing, then season to taste. Mix the blueberries and cranberry sauce together and spoon half over the turkey. Repeat each layer, pressing down as before. Roll out the remaining pastry until it is large enough to form a lid for the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off the excess pastry, decorate with seasonal images and flute around the edge. Make a hole in the centre of the lid and chill for 30 minutes.
Preheat the oven to 180C/350F/Gas 4 (fan 160C).
Place the chilled pie on a baking sheet or roasting tin (to catch any juices that may leak from the mould) and cook for 45 minutes.
Remove from the oven, then lower the mould over a tin can to free the sides and expose the pie. Brush the exposed pie with beaten egg to glaze then return to the oven for 15 minutes for final browning (do not return to the mould).
When the pie is cooked, remove from the oven and leave to cool before serving.