Boxing Day Turkey, Ham and Cranberry Pie
It can be tricky knowing how to use left-over turkey and ham, and this pretty pie makes a change from turkey sandwiches. A hot water crust is one of the easiest kinds of pastry to make, and, as you can see, it can be coloured very easily and makes for a lovely centrepiece. Vary the filling with what you have to hand – you could always add a layer of stuffing. I’ve called it Boxing Day Pie because it sounds good – but I hope you’ll be far too relaxed and lazy to cook the day after Christmas. Maybe it should be a New Year pie instead.
For the filling
- 1 onion, peeled and finely chopped
- 1 tbsp butter
- 300g cooked turkey meat, roughly shredded
- 300g cooked ham, very thickly sliced and roughly shredded
- 1 pinch salt and freshly ground black pepper
- 4 heaped tbsps. (around 60g) cranberry sauce
- 100g tinned or vacuum packed chestnuts, roughly chopped
- Handful chopped parsley
For the hot water crust pastry
- 350g plain flour
- 1 pinch salt
- 150ml water
- 125g lard
- 1 egg yolk, beaten with a little water, for glazing
- A little red and green food colour
For the jelly
- Small amount of softened butter
- 400ml chicken stock
- 2 gelatine leaves
You will need a 20-22cm x 8cm deep, round, non-stick, loose bottomed cake tin
- To make the hot water crust pastry, sieve the flour and salt into a bowl and make a well in the middle. In a medium sized saucepan, melt the lard in the water and then carefully bring it to the boil, whisking it all the time. As soon as it is boiling, pour it into the flour (be very careful – it can spit and fizzle as it touches the hot edge of the saucepan) and beat hard with a wooden spoon until it comes together into a smooth dough. Leave it to cool a little until you can handle it, then gently shape it into a smooth ball and set aside.
- Heat the butter in a small pan and gently cook the onions until soft. Leave to cool. In a food processor mince a third of the turkey and ham, then tip into a large bowl and mix into it the onions, cranberry sauce, chestnuts and parsley. Season to taste.
- Preheat the oven to 180°C. Take about two thirds of the dough, and on a lightly floured work surface roll it into a circle ½ cm thick and large enough to line the tin and overlap the edges. Keep any left-over pastry to make decorations.
- Place the pastry into the pie tin, carefully pressing into the sides and letting it overhang the edge. Roll the remaining pastry into a circle for the lid. Place the tin onto a baking tray. Cover the bottom of the pie with a layer of ham, then a layer of turkey. Next add a thick layer of cranberry and chestnut mixture, pushing down firmly, then a layer of ham and finally a layer of turkey.
- Brush the pie edges with egg wash and place the lid on top. Pinch the edges together and flute with your fingers. Trim excess pastry from the edge with a sharp knife or kitchen scissors.
- Brush the top of the pie with the beaten egg yolks, make a hole in the middle of the pastry lid and cook for 1 hour.
- Meanwhile, roll and cut some holly leaves and berries. Brush the leaves lightly with green food colour then leave them to dry a little on crumpled kitchen paper so they are not too flat. Pour a little red food colour into a cup and roll the pastry berries in it until well coloured. Leave on kitchen paper to dry.
- Take the pie out of the oven and carefully remove the outer ring of the tin. Stick the leaves and berries in place with a little egg wash, then brush all over the top and sides again. Bake for a further 15 minutes or until golden all over. Remove from the oven and leave to cool. Chill for 2-3 hours.
- Soak the gelatine leaves in a little cold water until they soften, then squeeze out the water. Heat about a third of the chicken stock in a saucepan, stir in the gelatine until it has dissolved, remove from the heat and stir in the remaining stock. Leave to cool but do not let it set.
- When the pie is cold, fill any holes in the pastry with softened butter so the jelly doesn’t escape. Pour the jelly into the round hole in the top of the pastry (I used a nozzle that’s meant for filling eclairs, but a small funnel will do) until the pie is filled. Return to the fridge until the jelly is set.
- Serve with pickles and salad