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Turkey, Ham and Stilton Raised Pie

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For the Filling:

450g cooked Turkey Meat
110g cured Pork Loin
200g sliced Onions 
110g Blue Cheese 
2 tbsp chopped fresh Parsley
Salt and Pepper
1 Egg (beaten)
For the Watercrust pastry:
110g unsalted Butter
450g Plain Flour
1 tsp Salt
2 Eggs (beaten)
75 ml Water
55g Lard
N.B. Items in bold are available at all MF outlets.
Sift the flour with the salt into a bowl. Make a dip in the middle, break the eggs into it and toss liberal covering of flour over the eggs. Put the water, butter and lard into a saucepan and bring slowly to the boil. Pour it on the flour, mixing with a knife as you do so. Knead until all the the dough is smooth.
Wrap the dough in cling-film and chill for 15 mins. Reserve one-third of the pastry for the lid. Roll out the remaining dough into a circle. Wrap a piece of cling-film around the outside of a 1 litre souffle dish. Place the dish upturned on a baking sheet. Drape the opened dough onto the upturned souffle dish. Shape the pastry to cover the dish. Refrigerate for 4 hours.
When the pastry is hard, carefully remove the souffle dish and the cling-film, and place the pastry on a baking sheet ready to fill. Preheat oven to 190 degree celsius. Roll out the remaining pastry for the pie lid.
Cut turkey and ham in large chunks, trimming away excess fat and all of the skin and gristle. Mix together with Stilton cheese, onion, and parsley seasoning with salt and pepper. Pile the filling into the pastry case, pressing it firmly. Cover it with the lid pressing the edges to seal the pie. Use any pastry trimmings to decorate the lid.
Make a neat whole in the middle of the lid and brush the lid with the beaten egg. Bake the pie in the preheated oven for 30 minutes. Brush the pie again with the beaten egg, this time all over. Reduce temperature to 170 degrees celsius and bake for a further 30 minutes.
Remove the pie from the oven and leave to cool until it is suitable to serve.  
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