TZUTC: -0500
MSGID: 29611.recipes@1:2320/105 2bd2f6b5
PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0
TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0
BBSID: CAPCITY2
CHRS: ASCII 1
MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Hand-raised Boxing Day Pie
 Categories: Pies, Pastry, Poultry, Breads, Fruits
      Yield: 9 servings

MMMMM-----------------HOT WATER CRUST PASTRY-------------------------
    450 g  (1 lb) plain flour; sifted,
           - extra for dusting
    100 g  (3.5 oz) strong white flour;
           - sifted  
      1 ts Salt
     75 g  (2.5 oz) chilled butter; in
           - cubes
    150 g  (5.5 oz) lard; in cubes,
           - plus extra for greasing
      1 lg Free-range egg; beaten, to
           - glaze

MMMMM-------------------------FILLING--------------------------------
    400 g  (14 oz) leftover stuffing
    500 g  (18 oz) cooked turkey; both
           - white & brown meat, rough
           - chopped
           Salt & fresh ground pepper
    200 g  (7 oz) cranberries; fresh or
           - frozen & defrosted
    150 g  (5.5 oz) cranberry sauce

  Sift the plain and strong flour and salt into a mixing
  bowl. Using your fingertips, rub the butter into the
  flour until the mixture resembles breadcrumbs. Make a
  well in the centre of the mixture.

  Heat the lard and 200 ml (7 fl oz) water in a small
  sauce pan over a medium heat. When the mixture is
  simmering pour it into the well in the flour mixture and
  stir with a wooden spoon, gradually drawing the dry
  mixture into the liquid, until the mixture comes
  together as a dough.

  Grease a 18 cm (7") springform cake tin, or raised pie
  mould with melted lard. Make sure you grease the tin
  liberally to prevent the pastry from sticking.

  Tip the dough onto a lightly floured work surface and
  knead until smooth and pliable. Roll out three-quarters
  of the dough and use it to a line the prepared tin.
  Press the pastry into the base and sides of the tin to
  prevent air bubbles from forming. Leave the excess
  pastry hanging over the edge of the tin.

  FOR THE FILLING, spoon half of the stuffing into the
  pastry case and press down with the back of a spoon.
  Arrange half of the turkey over the stuffing, then
  season with salt and pepper. Mix the cranberries and
  cranberry sauce together and spoon half over the turkey.
  Repeat the layers once more, pressing down as before.

  Roll out the remaining pastry until it is large enough
  to cover the pie. Brush the overhanging edges with water
  and place the lid on top, squeezing it together at the
  edges to seal. Trim off most of the excess pastry using
  scissors or a knife, and crimp to create a decorative
  edge. Make a small hole in the centre of the lid and
  chill for 30 minutes.

  Set the oven to 180oC/350oF/Gas 4 (fan 160oC/320oF).

  Place the chilled pie in a roasting tin (to catch any
  juices that may leak from the pie tin) and cook for 45
  minutes. Remove from the oven and brush with beaten egg
  to glaze. Return to the oven for 15 minutes.

  When the pie is cooked, remove from the oven and leave
  to cool on a wire rack for 10 minutes. Leave to cool for
  a further 30 minutes before removing from the springform
  tin or pie mould. 

  Serves: 8 - 10

  By Paul Hollywood; The Great British Bake Off

  RECIPE FROM: https://www.bbc.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... They don't make burgers like this at McDonald's.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
SEEN-BY: 18/200 105/81 106/201 128/187 153/7715 218/700 226/30 227/114
SEEN-BY: 229/110 114 206 300 317 426 428 470 664 700 705 266/512 282/1038
SEEN-BY: 291/111 320/219 322/757 342/200 396/45 460/58 633/280 712/848
SEEN-BY: 902/26 2320/0 105 3634/12 5020/400 5075/35
PATH: 2320/105 229/426