It’s CHRISTMAS. First of all, a very Merry Christmas to you all. Thank you for another amazing year and for your consistent visits, likes, shares and comments. It’s much appreciated and makes this all worthwhile.
Now, the Christmas meal is over and even though it’s 3 days gone, you’ve probably got a bit of stuff still left over and it’ll need to be thrown out pretty soon. But wait. Wait a goddamn second because this pie will use up any leftovers you have and will taste..AMAZING.
The layers are so satisfying when you cut into it and the taste is just as good – balance the layers correctly and you’ll pick up elements of each as you eat.
400g plain flour
50g strong white bread flour
60g unsalted butter, cubed
140g lard, cubed
pinch of salt
Cooked ham slices
5 mini carrots or 3 normal sized carrots
pigs in blankets
Sieve the flours together into a large bowl. Rub the butter and flour together until you get a breadcrumb like texture. Melt the lard with the water in a pan over a medium heat. Once the lard has melted into the water, take off the heat and leave to cool for a little bit.
Make a well in the flour bowl and pour the lard into the well. Bind together with a spoon until it comes together like a dough – test for heat. If you can handle it, continue to bring the mixture together, kneading it until smooth. Turn out into a floured surface and continue to knead until completely smooth.
Grease a 6” cake tin with the lard and Line with a strip of foil so it sticks out each side of the pan. This will allow you to lift the pie from the tin. Roll the pastry out and cut off approximately 1/3rd and set aside. Place the pastry into the tin and push down on the base and push the dough up the sides – you can be fairly rough with this pastry without the worry of making it tough. Continue to push the dough up the sides of the tin until it creates a lip at the top.
Start filling it – I have been fairly vague with the filling measurements because it really depends on what you’ve got to fill it with and how much you want of each. I simply ensured there was one layer of each. I layered it the following way: a layer of stuffing, then turkey, ham. I brushed the ham, with mustard and added the rosemary and sage. I then added a layer of sprouts, carrots, pigs in blankets followed by the cranberry sauce.
Once it’s filled, push it down to ensure there are few gaps between layers. With the remaining pastry, roll out so it’s a few millimeters thick and lay over the top. Trim the edges and crimp with your thumb and finger (or simply a fork) and chill in the fridge for at least half an hour. Pre-heat the oven to 180 degrees. Once chilled, bake for 40 minutes. Brush the top with egg and bake for a further 10 minutes. Leave to cool for 10 minutes but don’t turn the oven off. Carefully remove the pie from the tin and brush the sides with egg wash and then bake for a further 15 minutes.
Leave to cool and you’re done!