Pauls Hand Raised Pies Recipes
PAUL'S HAND-RAISED BOXING DAY PIE
Paul Hollywod shows us how to make the best of Christmas dinner leftovers, with this simple and delicious recipe for Boxing Day Pie from The Great British Bake Off Christmas cookbook.
Provided by Paul Hollywood
Categories Dinner
Number Of Ingredients 1
Steps:
- 1. Sift the flours 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. 2. Heat the lard and 200ml water in a small pan over a medium heat. When the mixture is simmering, pour it into the well in the flour and stir with a wooden spoon, gradually drawing the dry ingredients into the liquid, until the mixture comes together in a dough. 3. Knead the dough on a lightly floured surface until smooth and pliable. Roll out three-quarters of the dough and use to a line the prepared tin or mould. Press the pastry into the base and sides of the tin to prevent air bubbles from forming, leaving the excess hanging over the edge of the tin. 4. 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. 5. Roll out the remaining pastry 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 using your fingers or the tines of a fork to create a decorative edge. Stamp out small stars from any leftover rolled out pastry, if you like, and use to decorate the top of the pie. Make a small hole in the centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas 4. 6. Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. 7. Remove from the oven and leave to cool on a wire rack for 10 minutes. Cool for a further 30 minutes before removing the sides of the tin or mould.
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- Start by making the filling so the flavours have time to develop. Put all the filling ingredients into a large bowl. Add a little salt and pepper, then mix everything together with your hands until thoroughly combined. Take a teaspoon of the mixture, shape it into a small ‘burger’ and fry it for a minute or so on each side until cooked through, then taste and add more seasoning to the filling mixture, if necessary. Cover and chill while you make the pastry.
- Heat the oven to 200°C/180°C fan/400°F/Gas 6. Combine both flours and a pinch of salt in a mixing bowl. Add the butter and rub in lightly using your fingertips. Pour the water into a small pan and add the salt and lard. Heat gently until the lard has melted, then bring to the boil. Pour the hot mixture onto the flour and quickly mix everything together with a wooden spoon to make a dough. As soon as the dough is cool enough to handle, tip it out onto a floured worktop and knead it just until smooth and even.
- This pastry becomes crumbly as it cools, so you need to work quickly now. Cut off a third of the pastry and wrap it tightly in clingfilm. Roll out the remaining pastry to an oval or disc large enough to line your tin. Carefully lift the pastry into the tin and press it onto the base and side, smoothing out any wrinkles. Leave the excess pastry hanging over the rim. Check there are no cracks or holes in the pastry case – if there are, press the pastry together or patch with small scraps of pastry.
- Roll out the remaining pastry to an oval or disc, slightly larger than the top of your tin, to form the lid. Cover with clingfilm and leave on the worktop for now.
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