The Hairy Bikers' Turkey & Ham Pie
A wonderful cold buffet pie perfect for boxing day, looks every bit as good on the table as it does in your belly. We use a 23cm spring form cake tin for this pie and it works really well.
For the Pastry
- 450g Plain Flour
- 2 tsp Baking Powder
- 60g Lard
- 60g Butter
- 1 tsp Salt
- 140ml Cold Water (approx)
For the Cranberry Topping
- 500g Fresh Cranberries
- 250g Cumquats Sliced Thinly
- 250g Caster Sugar
- 1 Cinnamon Stick
- 6 All Spice Berries
- 3 tbsp Port
- 150ml Water
- 4 Leaves of Gelatine
For the Filling
- 1 Leek chopped
- 1 Onion chopped
- 2 Small sticks of celery chopped
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 350g Cooked Gammon Ham Cut Chunky
- 500g Cooked TurkeyDark and Light Meat (Keep in large pieces)
- 1 dessertspoon Flour
- 100ml Chicken Stock
- 3 tbsp Double Cream
- Good Handful of Curly parsley
- ½ tsp English Mustard Powder
- Liberal quantities of black pepper and sea salt flakes to taste
- Get the Pastry under way
- Put the flour in a food processor with the baking powder and salt.
- Add the butter and lard in chunks and blitz to a crumb.
- Add the water gradually and process until a ball of pastry forms.
- Wrap the pastry in cling film and place in the fridge to cool.
- The lard in this recipe makes the pastry nice and crisp it also has the added advantage of making the pastry really easy to work.
Meanwhile make the cranberry topping
- Heat the water to boiling
- Add the cranberries and kumquats and simmer for 10 minutes until they have broken down
- Add the sugar, allspice and the cinnamon stick.
- Stir until the sugar has dissolved and simmer for a further 10 minutes.
- Add the port and bring back to the boil for a couple of minutes.
- Remove from the heat.
- Place the two leaves of gelatine in a bowl of cold water for a about 3 minutes to swell and soften.
- Drain and stir the softened gelatine into the cranberry sauce.
- Leave to cool then place in the fridge to set.
Meanwhile blind bake the pastry case
- Line the tin with a disc of silicone baking paper.
- Roll the pastry out and line the tin,
- Leave the edges of the pastry hanging, you can trim it later.
- Place a layer of baking parchment into the tin, and fill with baking beads.
- Place in a pre heated oven 170ºC for 15-20 minutes until cooked.
- Remove the beads trim the edges of the pastry neatly and set the pastry case aside to cool.
Now make the filling
- Put the olive oil and butter in a large frying pan.
- Add the onion, leek and celery and sweat for about 5 minutes.
- Stir in the flour and add the chicken stock, cook until thickened and then add the cream.
- Add the mustard powder and parsley.
- Fold in the ham and turkey.
- Season to taste, use lots of freshly ground black pepper and sea salt flakes but tread carefully, as your gammon may be salty.
- Pack the filling into the pastry case and return to the oven for 15 minutes at 170ºC for the flavours to bake together.
- Remove and leave to cool.
- While it is cooling spread on the cranberry jelly.
- The heat from the pie will melt the jelly a little which is a good thing as the cranberry jelly will settle into the pie.
Leave to cool completely. This is a well packed solid pie that is meant to be eaten cold. Serve with salad and crisps!