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   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Hand-raised Boxing Day Pie   
    Categories: Pies, Pastry, Poultry, Breads, Fruits   
         Yield: 9 servings   
      
   MMMMM-----------------HOT WATER CRUST PASTRY-------------------------   
       450 g  (1 lb) plain flour; sifted,   
              - extra for dusting   
       100 g  (3.5 oz) strong white flour;   
              - sifted     
         1 ts Salt   
        75 g  (2.5 oz) chilled butter; in   
              - cubes   
       150 g  (5.5 oz) lard; in cubes,   
              - plus extra for greasing   
         1 lg Free-range egg; beaten, to   
              - glaze   
      
   MMMMM-------------------------FILLING--------------------------------   
       400 g  (14 oz) leftover stuffing   
       500 g  (18 oz) cooked turkey; both   
              - white & brown meat, rough   
              - chopped   
              Salt & fresh ground pepper   
       200 g  (7 oz) cranberries; fresh or   
              - frozen & defrosted   
       150 g  (5.5 oz) cranberry sauce   
      
     Sift the plain and 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 200 ml (7 fl oz) water in a small   
     sauce pan 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.   
      
     Grease a 18 cm (7") springform cake tin, or raised pie   
     mould with melted lard. Make sure you grease the tin   
     liberally to prevent the pastry from sticking.   
      
     Tip the dough onto a lightly floured work surface and   
     knead until smooth and pliable. Roll out three-quarters   
     of the dough and use it to a line the prepared tin.   
     Press the pastry 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.   
     Arrange half of the turkey over the stuffing, then   
     season with salt and pepper. Mix the cranberries and   
     cranberry sauce together and spoon half over the turkey.   
     Repeat the layers once more, pressing down as before.   
      
     Roll out the remaining pastry until it is large enough   
     to cover the pie. Brush the overhanging edges with water   
     and place the lid on top, squeezing it together at the   
     edges to seal. Trim off most of the excess pastry using   
     scissors or a knife, and crimp to create a decorative   
     edge. Make a small hole in the centre of the lid and   
     chill for 30 minutes.   
      
     Set the oven to 180oC/350oF/Gas 4 (fan 160oC/320oF).   
      
     Place the chilled pie in a roasting tin (to catch any   
     juices that may leak from the pie tin) and cook for 45   
     minutes. Remove from the oven and brush with beaten egg   
     to glaze. Return to the oven for 15 minutes.   
      
     When the pie is cooked, remove from the oven and leave   
     to cool on a wire rack for 10 minutes. Leave to cool for   
     a further 30 minutes before removing from the springform   
     tin or pie mould.    
      
     Serves: 8 - 10   
      
     By Paul Hollywood; The Great British Bake Off   
      
     RECIPE FROM: https://www.bbc.co.uk   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
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