British Boxing Day Pie

After watching “The Great British Baking Show” I wanted to try this recipe Paul Hollywood made. It has a hot water crust pastry that encases layers of turkey, stuffing, whole cranberries and cranberry sauce. This was also a chance for me to use my baking scale and try something new. Being a corn fed American I use butter for everything and I only have used a lard or crisco a few times. haha. I also had to research the difference betweens flours used in Britain and what it correlates in America.

Soft flour- Cake and pastry flour
Plain flour- All-purpose flour
Strong or hard flour- Bread flour
Self rising = Self rising
Wholemeal flour – Whole wheat flour

This was my version of the traditional Boxing Day pie which is usually made after Christmas. So, this is my post-Thanksgiving pie. And it turned out well so in one month I’ll try it again and see what goodies I can put inside. Enjoy

Hand Raised Boxing Day Pie

For the hot water crust pastry:

450g/1lb plain flour sifted, plus extra for dusting
100g/3½oz strong white flour sifted
1 tsp salt
75g/2½oz chill butter cut into cubes
150g/5½oz lard cut into cubes, plus extra for greasing
200ml/7fl oz water
1 egg beaten, to glaze

For the filling:

400g/14oz leftover stuffing (sage and onion or flavour of your own preference)
500g/1lb 2oz cooked turkey the white and brown meat, roughly chopped
salt and freshly ground pepper
200g/7oz cranberries (fresh, or frozen and defrosted)
150g/5½oz cranberry sauce

Method

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. I used a food processor to get the bread crumb size.
Heat the lard and water in a small saucepan 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 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking. I used baking Pam spray
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.
Preheat the oven to 180C/350F/Gas 4 (fan 160C).
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.