Raised turkey and bacon pies
- Serves: 6
- Preparation time: 1 hour and 30 minutes
- Cooking time: 45 minutes
200g smoked streaky bacon-chopped
1tsp fresh sage-chopped
1tsp fresh thyme-chopped
Big pinch of ground nutmeg and mustard powder.
Sea salt and ground white pepper
300ml chicken stock-cold
2tsp gelatine powder
Beaten egg for glazing.
1 batch of hot water crust pastry - as below
Makes 6x9cm individual 'muffin tin' pies
- Pre-heat the oven to 190c/375f/G5.
- Apart from the egg, stock and gelatine, thoroughly mix all the filling ingredients together, season and chill for at least an hour.
- To make the pies, set aside (and keep warm) a quarter of the pastry for the lids.
- Brush the cups of the muffin moulds with rape seed oil (even if they are non-stick tins).
- Divide the remaining pastry into six even sized pieces and place a piece in each of the cups.
- Using your fingers, press the pastry into the base of each cup and work it up the sides, until there is a 1cm collar standing proud. Ideally you want to achieve an even thickness, about 5mm, over the base and up the sides.
- Pack each pie with the filling.
- Roll out the remaining pastry and cut into six appropriate size lids.
- Moisten the edges of the pies with the beaten egg, place a lid on top and crimp the edges together to seal.
- Brush the pies with the beaten egg to glaze and cut a small hole in the top of each.
- Bake for 30 minutes and re-glaze. Cook for a further 15 minutes until crisp and golden.
- In the meantime, sprinkle the gelatine on the surface of the cold stock and whisk to incorporate. Heat slowly until the gelatine has dissolved.
- Once the pies are cooked and whilst still in the tins, pour the stock through the holes in the top until full.
- Chill until firm, preferably overnight, before de-tinning.