Turkey & Cranberry Pie with Hot Water Crust Pastry
A real centrepiece!
Turkey & Cranberry Pie with Hot Water Crust Pastry
A real centrepiece!
- Serves: 7
- Prepare: 15 Minutes
- Cook: 2 Hours 30 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Ingredients
For The Filling
- 2 onions, finely sliced
- 1/2 bunch fresh sage
- 250g bacon lardons
- 500g of turkey leftovers
- 1 whole nutmeg
- 500g pork mince
- 2 tbsp english mustard
- 2 tbsp wholegrain mustard
- 1 tbsp ground white pepper
- 4 tbsp worcestershire sauce
- 500g cranberries
- 2 tbsp port
- 5 cloves
- 1 orange
For The Pastry
- 800g plain flour
- 300g beef dripping or tallow
- 1 large egg
For The Jelly
- 3 leaves of gelatine
- 330ml chicken broth or stock
Method
- Preheat your oven to 180°C
- Warm a frying pan with a little oil and gently fry your onion until soft, sweet and sticky. Pick the leaves from your sage and finely chop. Add to your pan along with your bacon lardons. Once cooked, move the mixture to a large bowl and leave to cool
- Add your shredded turkey to your bowl before finely grating over half of your nutmeg. Add the remainder of your filling ingredients and mix together well
- To make your pastry, place your flour in a large bowl. Warm your dripping along with 300ml of water in a small pan over a medium heat for 10 minutes, until melted. Bring to the boil and add to your flour. Leave until cool enough to handle before kneading until smooth. Cut off 1/4 and leave to one side, this will make your lid later
- Press your pastry evenly around a loose bottomed pie tin until its roughly 1cm thick. Place the tin on a baking tray and fill with the cooled filling
- Roll out the top to the same thickness and place on top, pinching the sides to seal as you go. Pierce a hole in the center of the lid
- Cook for 2 hours and leave to cool thoroughly
- While your pie cooks, make your jelly by soaking your gelatine in cool water until soft. Reduce your stock to just 50 ml or so and melt in your gelatine. Pour into your pie until it can take no more liquid.
- Allow it to cool once more before slicing
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Frequently asked questions
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We work with farmer Ed Walters. The Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Every day they explore their natural surroundings pecking at the grass and bales in the fresh air. The turkeys eat a natural diet, they are fed on high quality organic feed (a mix of wheat, barley and oats).
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Organic turkey is made of several butchered cuts that come from a turkey reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.
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There are a number of studies that suggest organic turkey is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic turkey is a good idea. They range from the contribution of organic turkey to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional turkeys having a detrimental effect on our health. We work with farmer Ed Walters - the Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Like us, they are passionate about the welfare of their animals. Ed carefully rears slow growing traditional Bronze turkeys for us, an old-fashioned breed that provides a bird with fantastic flavour and even coverage of meat. The flavour of the bird is made even better by slow growth to natural maturity.