Hand-raised Boxing Day pie Archive
Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry.
Ingredients
- 450g/1lb plain flour, sifted, plus extra for dusting
- 100g/3½oz strong white flour, sifted
- 1 tsp salt
- 75g/2½oz chilled butter, cut into cubes
- 150g/5½oz lard, cut into cubes, plus extra for greasing
- 1 free-range egg, beaten, to glaze
- 400g/14oz leftover stuffing (sage and onion or flavour of your own preference)
- 500g/1lb 2oz cooked turkey, both white and brown meat, roughly chopped
- salt and freshly ground black pepper
- 200g/7oz cranberries (fresh, or frozen and defrosted)
- 150g/5½oz cranberry sauce
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