Ham and turkey raised pie
- November 2013
- Serves 15
- Takes 1 hour 15 min to make, 2 hours 10 min to cook, plus chilling overnight
A traditional ham and turkey raised pie is proper cause for celebration, and this recipe doesn’t disappoint. One for the Boxing Day table.
- 18.9g fat (7.3g saturated)
- 17.2g protein
- 30.6g carbs (3.1g sugars)
- 1.8g fibre
- 1.6g salt
- Butter for greasing
- 400g free-range British unsmoked, uncooked (green) gammon, cut into 1cm dice
- 500g free-range turkey or chicken breast, cut into 1cm dice
- 250g good quality sausagemeat
- 4 fresh thyme sprigs, leaves picked
- 4 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh sage
- Good grating of nutmeg
- ½ tsp ground mace
- Good pinch of ground allspice
- 1 garlic clove, crushed
- 1 tsp each salt and black pepper
For the jelly
- 400ml fresh ham, veal or chicken stock
- 1 mace blade
- 8 whole peppercorns
- 3 fresh thyme sprigs
- 2 bay leaves
- 4 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado – see tips)
For the hot-water crust pastry
- 560g plain flour, plus extra to dust
- 1½ tsp fine sea salt
- 200g lard
- 1 medium free-range egg, beaten
- Butter a 1.5 litre terrine or loaf tin (28cm x 13cm), then line the centre with a long strip of folded foil so the ends of the foil overhang the ends of the terrine. This will help you lift the finished pie out of the terrine/tin.
- In a large bowl, mix the gammon, turkey, sausagemeat, herbs, spices, garlic and the salt and pepper until well combined. Set aside.
- To make the pastry, sift the flour and salt into a heatproof bowl. Put the lard and 250ml water in a pan, then heat until the lard has melted and the water is boiling rapidly. Immediately pour into the bowl and stir with a spoon to bring the dough together. Leave to cool.
- When the dough is cool enough to handle, turn it out onto a floured work surface, then knead briefly. Weigh 700g of the dough, then put the rest in a clean, loosely folded plastic bag to prevent it drying out. Roll out the dough on a lightly floured surface to a rectangle slightly larger than the terrine/tin (about 40cm x 20cm). Put the dough in the terrine/tin, then, squeezing with your fingers, gradually work it up the sides, starting from the centre at the bottom of the tin. Aim to get it about 3cm above the rim, with no cracks or overly thin areas.
- Preheat the oven to 170°C/fan150°C/gas 3½. Fill the pastry case with the meat mixture, pressing it down to get rid of any big air holes. Brush the exposed pastry edges with beaten egg. Remove the rest of the dough from the bag (it should weigh about 315g) and roll it to a rectangle for the lid (about 28cm x 13cm). Lay it over the pie on top of the filling, then press the edges together to seal. Trim, then flute the edges with your fingers to create a ridged crust.
- Make a hole in the top, in the centre, then re-roll the pastry trimmings and cut out shapes to decorate. Brush the top with beaten egg. Bake for 2 hours, then remove and leave to cool completely. Leave overnight in the fridge in the terrine/tin.
- The next day, make the jelly (see tips). Heat the stock with the spices and herbs until simmering, then infuse for 20 minutes. Strain and add the gelatine, stirring to dissolve. If it has cooled too much, heat gently. Transfer to a jug and set aside.
- Carefully remove the pie from the terrine/tin using the foil strip. (If the pie doesn’t come out easily, warm in a very low oven for 5 minutes.) Put the foil strip and the pie back in the terrine/tin to protect it, then use a skewer to unblock the steam hole. Using a pie funnel, slowly pour the stock into the pie (as much as it will take). Chill again for 2 hours to set the jelly, then remove from the terrine/tin and serve with cranberry sauce.
Don’t like jelly? Leave it out and top the meat in the pie with a good layer of cranberry chutney before sealing with the hot-water crust pastry and cooking.
The pie will keep, uncut and out of the mould, loosely wrapped in baking paper, in the fridge for 7-10 days.
Gelatine leaf brands vary in size and strength. If you make the jelly using a different brand to the one we used here, read the instructions carefully so you use the right number of leaves for the amount of liquid in the jelly recipe.
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