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Pork and turkey pies
These filling pies are sure to get you in the Christmas spirit, packed with rich festive flavours of pork, sage and cranberry.
- 30 minutes prep. time
- 45–50 minutes cooking time
- Serves 6
- Pies & savoury treats, Christmas
Ingredients
For the filling
- 250g diced pork, finely chopped
- 100g sausage meat
- Salt and ground black pepper, to taste
- 125g turkey breast, finely chopped
- 25g dried cranberries
- 25g smoked bacon, finely chopped
- 5g dried sage
For the pastry
- 125g lard
- 175ml water
- 300g strong white flour
- Salt, to taste
For the glaze
- 1 egg, beaten
Method
Work quickly
Try to work as quickly as possible when making these pies as the pastry dough can become unworkable as it cools.
Step 1
For the filling
Place all the filling ingredients into a bowl and mix thoroughly.Step 2
For the pastry
Place the lard and water into a pan and heat until the lard has melted.Step 3
Tip in the flour and salt. Mix until combined and a soft dough has formed.
Step 4
Place a ball of pastry, approximately 50g in weight, into each hole of a muffin tin.
Step 5
Shape each ball into the tin, trying to keep the pastry an even thickness, with a little lip above the top of each hole.
Step 6
Pack the pastry with filling, pushing down to keep it as compact as possible, and mound the top slightly.
Step 7
Take a ball of pastry, approximately 30g in size, flatten into a disc, and place on top of the filling, pressing the edges down on the pastry lip.
Step 8
For the glaze
Smooth the edges, make a small hole in the top with a knife, and glaze with the egg wash.Step 9
Place in the oven at 160°C (140°C fan/gas mark 3) for 45–50 minutes, until the pastry is golden and crisp, and the filling is cooked.
Step 10
Allow to cool slightly before removing from the tin.
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