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

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