appetite magazine
Turkey pie
 
 
Serves: 6
Ingredients
  • Short crust pastry
  • 450g plain flour
  • 5g salt
  • 225g unsalted butter, chilled
  • 1 egg , 2 yolks
  • Filling
  • 2 shallots, finely chopped
  • 2 cloves garlic
  • 100g fresh cranberries
  • 50g redcurrant jelly
  • good splash of cognac
  • 100g reduced brown chicken stock
  • 50g cranberry sauce
  • 10g thyme leaves, stripped from the stalk
  • 10g sage, finely chopped
  • 150g cooked chestnuts, in pieces
  • 50g cognac soaked prunes, finely chopped
  • 50g beef suet
  • 600g turkey breast, diced
  • 150g pork shoulder, minced
  • 150g sausage meat
  • zest of 2 lemons, finely grated
  • 1 tbsp parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • good pinch of Maldonado sea salt
Method
  1. Filling: Sweat down the shallots and garlic in a touch of butter, add cranberries and redcurrant jelly and stir.
  2. Deglaze with the cognac.
  3. Bring down until syrupy, then add the chicken stock and bring down until syrupy again.
  4. Remove from heat then set aside to cool to room temperature.
  5. Mix remaining filling ingredients together thoroughly, then add the cooled reduction, mix again then refrigerate until required.
  6. Pastry: Blitz the flour, salt and diced butter to fine crumbs in a processor or rub by hand.
  7. Add eggs and 65ml water until it comes together as a dough (don’t overwork).
  8. Turn out and knead until smooth, wrap in cling film and chill for a few hours until firm.
  9. You need six non-stick tart moulds 10cm wide and 2cm deep.
  10. Roll pastry until 2-3mm thick, cut out six discs large enough to line the base of the moulds, forcing the pastry into the base, fill with the chilled turkey mix then top with a pastry lid, crimp around the edges with a fork then egg wash and chill until needed.
  11. Cook pies in a preheated oven at 220C/Gas7 for 20 mins then probe to make sure the core temp is above 75C.
  12. Rest for a few mins, turn out then serve with rich turkey gravy, creamed Brussels sprouts with smoky bacon, parsnip fritters, roast squash and duck fat roasties.
Recipe by appetite magazine at https://www.appetitemag.co.uk/turkey-pie/