Turkey and ham pie
This hot water crust turkey and ham pie makes a perfect centrepiece for a festive table
lightly beaten eggs
minced fresh tarragon
minced fresh parsley
minced fresh thyme
ground black peppler
diced turkey breast
chopped ham or cooked gammon
For the pastry
large or vegetable shortening divided into three portions of 20g 220g and 10 g
strong white bread flour
egg yolk mixed with 1 tbsp water for brushing
Preheat the oven to 180c 170C fan Gas 5
Put minced turkey, eggs, suet, herbs and seasoning in food processor. Mix until combined.
Remove the minced mixture from the food processor and mix with the diced turkey and ham.
Heat the water and milk with 200g g lard in a pan until it starts to simmer
Combine the flour, salt, 20g lard and an egg together in the food processor.
Turn the food processor to a slow speed. Gradually add the milk mixture to the flour mixture until it mixes together into a dough.
When the dough is cool enough to handle remove from the food processor and wrap in cling film.
Once the pastry reaches room temperature place it in the fridge for an hour. This will make it easier to handle as it is very soft when hot
Grease 20cm non stick cake tin with 10g lard
Cut off a fifth of the pattry and set aside for lid
Roll out the pastry into a circle with a diameter of 48cn. Lower gently into the cake tin, pressing in the corners.
Leave 3cm of pastry hanging over the edge and trim excess with scissors
Wet the pastry collar with water
Fill the case with the turkey mixutre
Roll out lid 30cm circle
Wet whole lid and flip over top of pie
Press the lid edges into overhanging coller of the pie case folding it inwards.
Crip the edge and use any left over pastry to decorate the pie.
Brush the pie with the beaten egg yolk and water.
Bake at 180c, 170C fan, Gas Mark 5 for half an hour
Turn the oven down to 150C, 140C fan, Gas Mark 2 and bake for two hours. The centre should register 80C on a thermometer when ready.
Leave in tin for at least an hour to cool before trying to remove it.
Best served cold