Cranberry-topped raised pie

Cranberry-topped raised pie

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(1 ratings)

Prep: 1 hr Cook: 2 hrs, 20 mins plus resting and at least 3 hrs chilling

A challenge

Serves 12 - 15

This raised pork, chicken and bacon pie, topped with festive fruit, makes for a magnificent centrepiece for a Christmas or Boxing Day buffet

Nutrition and extra info

  • without topping

Nutrition: per serving (15)

  • kcal377
  • fat17g
  • saturates6g
  • carbs31g
  • sugars5g
  • fibre2g
  • protein21g
  • salt1.3g
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Ingredients

    For the filling

    • 500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock)
    • 250g pork belly, skin removed, chopped into 2cm/¾ in pieces
    • 650g chicken drumsticks and thighs, skin and bones removed, chopped into 2cm/¾ in pieces – you should have about 375g/13oz (save the bones to make stock, if you like)
    • 100g smoked streaky bacon, cut into small pieces
    • ½ tsp ground mace
    • 2 pinches of ground nutmeg
    • 1 tsp ground white pepper
    • 1 tsp ground black pepper
    • 1 fresh bay leaf, very finely chopped
    • 4 thyme sprigs, leaves picked
    • ½ bunch parsley, finely chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 4 sage leaves, finely chopped

    For the hot water pastry

    • 140g lard, chopped into small pieces
    • 550g plain flour
    • 1 egg, beaten, to glaze
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the jellied stock

    • 300ml good-quality chicken stock
    • 2 gelatine leaves

    For the topping (optional)

    • 50g granulated sugar
    • 100ml dry sherry
    • 200g fresh or frozen cranberry
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    Method

    1. If you want to make your own stock: put the chicken and pork bones in a pan, add 600ml water (or enough to just cover) and bring to a gentle simmer. Cover with a lid and cook for 30 mins, then strain and continue cooking to reduce the liquid to about 300ml. The bones will add natural gelatine to the stock so it should set without additional gelatine. But if you want to make sure, add 1 leaf following the method in step 10.

    2. Mix together all the filling ingredients in a large bowl and season with 1½ tsp salt. Now make the pastry. Pour 150ml water into a saucepan, add the lard and ½ tsp salt, and bring to the boil. Once the lard has melted, remove from the heat.

    3. Meanwhile, sift the flour and 1 tsp salt together into a large bowl. Pour over the hot liquid and stir vigorously to form a dough.

    4. Tip onto your work surface and knead for a couple of mins to develop the gluten slightly and create an even-textured pastry. (Once made, keep covered with cling film.)

    5. Remove roughly one-third of the pastry and set aside to make the lid later. Roll the remaining pastry to the thickness of a £1 coin. You’ll need a 20cm-deep springform cake tin to assemble the pie in.

    6. Line the cake tin with the pastry, pushing it well into the corners and up the sides of the tin (use a small ball of dough to do this). Leave any excess hanging over the top of the tin.

    7. Add the filling to the pie, packing it tightly – this will expel any air pockets and create a nice flat top for the cranberries to sit on later.

    8. Roll out the reserved pastry to the same thickness and lift it onto the pie to create a lid. Press into the pastry around the edges and trim off any excess. Crimp with 2 fingers if you like. Brush the top of the pie with beaten egg. Cut a hole in the centre to let the steam out as it cooks. You can now chill it for up to 24 hrs or cook straight away. Heat oven to 180C/160C fan/gas 4.

    9. Bake for 30 mins, then reduce heat to 150C/130C fan/gas 2 and bake for another 1 hr 45 mins. If you have a meat thermometer, the internal temperature of the pie should be 75C. If not, insert the end of a spoon into the centre of the pie and hold it there for 10 secs – it should be hot to the touch.

    10. Place the tin on a wire rack to cool, then remove the pie. If you have a blowtorch, blast it around the outside of the tin before removing the pie – this melts the fat sticking the pastry to the tin, making it release more easily. Alternatively, leave the pie at room temperature for 20 mins before removing the tin. Warm the stock and put the gelatine in a bowl of cold water to soften for 5 mins. Squeeze out any drops of water, then add the gelatine to the stock, stir in until dissolved, and season well. Transfer to a jug.

    11. If there is no gap between the pastry and meat, you'll need to poke a skewer into the hole and wiggle it around to create space for the stock. Pour two-thirds of the stock into the central hole (use a piping nozzle as a funnel, if you have one), or as much as you can, but reserve about 4 tbsp for the topping. Chill for at least 2 hrs.

    12. Dissolve the sugar with the sherry over a low heat. Once dissolved, bring to the boil and add the cranberries. Cook for 1-2 mins, but remove from the heat before the cranberries burst. Leave to cool. Once the stock in the pie has set to a jelly, top with the cranberries. Melt your remaining jellied stock in a saucepan over a low heat, then use it to brush the cranberries generously. Return to the fridge for 1 hr to set the topping. Enjoy within 3 days.

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    Comments, questions and tips

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    Minoo's picture
    Minoo
    29th Dec, 2016
    5.05
    I made this for a Boxing Day buffet and it went down a storm! It does take a bit of time but it's definitely worth the effort. Fed a party of 25 people well as part of a buffet and had the added bonus for us of also happening to be naturally dairy free. I don't have a meat thermometer so I tested whether it was cooked using the spoon method the recipe suggests and it worked perfectly. I also was worried that I couldn't fit all that much stock into the pie but I need not have worried as it came out with lots of jelly. My pie did spring a bit of a leak but I patched that with a bit of spare pastry I had until it was cool, when the jelly had set and it no longer leaked. I also made the cranberry topping which was simple, although I did get lots of juice left. But no matter; seeing as the juice was just a mix of sugar, cranberry and sherry I used it to make Christmas cocktails by mixing it with gin and soda water!
    Rick Bradley
    14th Oct, 2016
    Those of us from the bits of the Dominion on the other side of the pond do not know how thick a £1 coin is.
    goodfoodteam's picture
    goodfoodteam
    31st Oct, 2016
    Hi there, thank you for your question. It's roughly 3mm or 1/8 inch.
    Rolicards
    20th Dec, 2015
    Recipe doesn't state the weight for the pork shoulder, do I use a whole shoulder ?!
    goodfoodteam's picture
    goodfoodteam
    21st Dec, 2015
    Thanks for bringing this to our attention, this has now been added and the quantities above are correct (for this recipe you need 500g of pork shoulder). Every effort is made to upload the recipes to our website accurately but occasionally mistakes to occur. Apologies for the confusion. 
    chris_apsy
    15th Dec, 2015
    Could you tell me when to freeze this pie, cooked or uncooked. Thanks
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