Ingredients
Pastry
200g Plain Four
100g Butter
2 tbsp water
Ingredients
1 onion finely chopped
1 tbsp Olive oil
Salt and pepper
1 tbsp Mixed fresh herbs chopped, thyme, bay leaves, sage
2 bay leaves
50g Cooked carrots
50g Cooked Parsnips
50g Cooked Brussels sprouts
150ml White wine
1/2 Pint gravy
2 tsp Cranberry sauce
10 Cooked pigs in blankets
250g Cooked turkey
350g Roast potatoes
150g Cooked stung
30g Parmesan cheese grated
Method
First to make the pastry, place the flour and butter into a mixing bowl and rub together with your finger tips to form a crumble texture.Add the water and stir together to make a ball of dough, then place in the fridge to rest for 15 minutes.
Meanwhile to make the filling place the chopped onion and oil into a shallow pan. Cook for 2-3 minutes until soft, then add the herbs and bay. Using a sharp 20cm cooks knife chop the cooked carrots and parsnips, then add to the pan.
Slice the cooks sprouts and add those to the pan as well. Pour in the white wine as well as the leftover gravy and cranberry sauce. Stir together and allow to simmer for 5 minutes.
Once the pan is up to the boil add the cooked pigs in blankets as well as the cooked turkey. (you can also use chicken or goose if you did not have turkey).
When adding the turkey don’t cut into to small pieces otherwise the meat will just breakdown to nothing, its always best to add in good sizes chunks.
Once all the ingredients are in the pan, turn the heat off and put to one side while you roll the pastry out.
Take a crusty bake pie dish from Masterclass and line with the rested pastry. Start by making sure there pastry is the same shape as the pie dish so for example if its a round pie dish start with a round ball of pastry. Dust with a little flour and roll out the pastry to 1.2 cm thick.
Place the pastry into the dish and press into the corners and up the sides to make sure it fits nicely. Leave the over handing pastry and rest in the fridge for 10 minutes, then trim the edges of the pie with a sharp knife.
Once trimmed transfer the pie filling into the pastry case.
For the topping, chop the roast potatoes into pieces, then cut the leftover stuffing as well and place on a plate. Grate the Parmesan cheese straight over the top and mix together before placing on top of the pie.
Drizzle the top with a little olive oil before baking in a pre heated oven 170c fan for 30-40 minutes, the pastry will crispy up perfectly if you’re using a 20cm Crusty Bake pie tin.
This pie will also freeze perfect before basking if you want to have it another day. If frozen just simple take it out of the freezer and leave for thaw, then bake at 170c fan for 30-40 minutes.
Products Used
KitchenAid Gourmet 42 x 30cm Butchers Block Chopping Board with Handles