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.

Main courses
Hand-raised turkey and bacon pie with salad.
  • Preparation time 1 hour 30 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 6

Ingredients

Pastry

  • Plain flour 660g
  • Water 280ml
  • Lard 215g
  • Salt 1tsp

 

Filling

  • 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

Method

Makes 6x9cm individual 'muffin tin' pies

Hot Water Crust pastry

  1. Sieve the flour and salt together into a bowl.
  2. Heat the lard and water together in a saucepan. Once the lard has melted, bring to the boil.
  3. Pour the hot lard and water onto the flour and with a wooden spoon, bring together into a soft paste.
  4. When cool enough to handle, turn out onto a floured surface and knead until smooth.
  5. The pastry is now ready to be used as required. It will feel just like warm play-dough.

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.