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
- Filling: Sweat down the shallots and garlic in a touch of butter, add cranberries and redcurrant jelly and stir.
- Deglaze with the cognac.
- Bring down until syrupy, then add the chicken stock and bring down until syrupy again.
- Remove from heat then set aside to cool to room temperature.
- Mix remaining filling ingredients together thoroughly, then add the cooled reduction, mix again then refrigerate until required.
- Pastry: Blitz the flour, salt and diced butter to fine crumbs in a processor or rub by hand.
- Add eggs and 65ml water until it comes together as a dough (don’t overwork).
- Turn out and knead until smooth, wrap in cling film and chill for a few hours until firm.
- You need six non-stick tart moulds 10cm wide and 2cm deep.
- 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.
- Cook pies in a preheated oven at 220C/Gas7 for 20 mins then probe to make sure the core temp is above 75C.
- 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.
