Perfect Christmas Pie…

Serves: 10 Prep: 40 mins Cook: 1hr 30mins

Ingredients

• 4 Shallots (diced)
• 2tbsp Butter
• 1tbsp Fresh sage
• 2tsp Winter Spice
• 1/2tsp allspice
• Pinch of nutmeg
• 25g Walnuts (roughly chopped)
• 25g Unsalted pistachios (shelled)
• 40g Dried apricots (roughly chopped)
• 40g Fresh cranberries
• 20g Fresh redcurrants
• 3tbsp Fresh parsley (finely chopped)
• Pinch of rock salt
• Pinch of Bart Bristol 5 blend pepper
• 1kg Leftover gammon or cooked ham
• 700g Uncooked boneless turkey (sliced)
• 1kg Shortcrust pastry
• 1 Egg (lightly beaten)
• 3 Gelatine leaves
• 350ml Chicken stock
• Pinch of sage

Method

1. Melt 1 tbsp of butter over a medium heat and sweat the shallots with the sage. Stir through the winter spice, allspice and nutmeg, and cook until the shallots are soft and translucent.
2. In a food processor, blend the 300g of the turkey with 300g of the gammon. Add to a large bowl and stir through the shallot mix, pistachios, walnuts, apricots and parsley.
3. Gently fold through the cranberries and redcurrants, and season well with cracked pepper and a generous pinch of salt.
4. Line a 20cm tin (or deep glass or ceramic pie dish) with greaseproof paper. Roll your pastry out into large enough circle to cover the base and sides, reserving enough to make the lid, and some latticing, if you so wish. Ease into the tin, ensuring there aren’t any gaps or holes.
5. To fill the pie, start with a base of half of the gammon. Next add half of the sliced turkey, then half of the fruity mix. Repeat this, finishing with the fruity mix and smoothing the top.
6. Preheat the oven to Gas Mark 6/200C/392f. Carefully lay the final circle of pastry over the pie. Crimp to seal with the pastry sides, and add the lattice, if you wish.
7. Place pie funnel, or cut a small hole in the centre of the pastry to allow the steam to escape and prevent it going soggy. Brush lightly with a beaten egg.
8. Place the pie on the middle lower shelf of the oven and bake for 30 minutes. At this point, check the top pastry isn’t turning too dark. If so, place a circle of foil lightly over the top. Bake for another 30 minutes, then remove. Carefully slide the pie out of the tin and the greaseproof paper. Glaze the sides, and reglaze the top with beaten egg, then return to the oven for a further 30 minutes, with the foil circle if required. Once golden brown, remove from the oven and leave to cool.
9. To make the jelly, soak the gelatine leaves in a couple of tablespoons of cold water whilst heating the stock. Once the gelatine is soft, stir into the stock to dissolve. Add a pinch of sage and leave the mix to stand for 10 minutes, then carefully pour into the pie using the funnel or hole in the top.
10. Allow the pie to cool, then enjoy with crusty bread, winter leaves and chutney.

bart.co.uk

NorthernLife Nov/Dec 2022