The Hairy Bikers' Turkey, Ham & Leek Pie
For the pastry
450g plain flour
2 tsp baking powder
60g lard
60g butter
1 tsp salt
140ml cold water (approx)
For the cranberry sauce
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 Copas turkey dark 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
Method
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.
