Raised turkey and bacon pies
For a treat that would go well with a meal or could be served as a snack on its own, why not have a go at our recipe for raised turkey and bacon pies? The recipe serves six and takes 1 hour 30 minutes to prepare and 45 minutes of cooking time.
- Plain flour 660g
- Water 280ml
- Lard 215g
- Salt 1tsp
- Smoked streaky bacon - chopped 200g
- Onion - grated 1
- Fresh sage - chopped 1tsp
- Fresh thyme - chopped 1tsp
- Ground nutmeg and mustard powder Big pinch
- Sea salt and ground white pepper
- Chicken stock - cold 300ml
- Gelatine powder 2tsp
- Beaten egg for glazing
Makes 6x9cm individual 'muffin tin' pies
Hot Water Crust pastry
- Sieve the flour and salt together into a bowl.
- Heat the lard and water together in a saucepan. Once the lard has melted, bring to the boil.
- Pour the hot lard and water onto the flour and with a wooden spoon, bring together into a soft paste.
- When cool enough to handle, turn out onto a floured surface and knead until smooth.
- The pastry is now ready to be used as required. It will feel just like warm play-dough.
- 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.