Raised turkey and bacon pies

Main courses

  • Serves: 6
  • Preparation time: 1 hour and 30 minutes
  • Cooking time: 45 minutes


200g smoked streaky bacon-chopped
1 onion-grated
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

  1. Pre-heat the oven to 190c/375f/G5.
  2. Apart from the egg, stock and gelatine, thoroughly mix all the filling ingredients together, season and chill for at least an hour.
  3. To make the pies, set aside (and keep warm) a quarter of the pastry for the lids.
  4. Brush the cups of the muffin moulds with rape seed oil (even if they are non-stick tins).
  5. Divide the remaining pastry into six even sized pieces and place a piece in each of the cups.
  6. 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.
  7. Pack each pie with the filling.
  8. Roll out the remaining pastry and cut into six appropriate size lids.
  9. Moisten the edges of the pies with the beaten egg, place a lid on top and crimp the edges together to seal.
  10. Brush the pies with the beaten egg to glaze and cut a small hole in the top of each.
  11. Bake for 30 minutes and re-glaze.  Cook for a further 15 minutes until crisp and golden.
  12. In the meantime, sprinkle the gelatine on the surface of the cold stock and whisk to incorporate.  Heat slowly until the gelatine has dissolved.
  13. Once the pies are cooked and whilst still in the tins, pour the stock through the holes in the top until full.
  14. Chill until firm, preferably overnight, before de-tinning.