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Cranberry-topped raised pie

• John Torode

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Serves 12 - 15

A challenge

Prep: 1 hr

Cook: 2 hrs and 20 mins

plus resting and at least 3 hrs chilling

A star rating of 5 out of 5.4 ratingsRate

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

Freezable (without topping)

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Ingredients

Nutrition

Units:

MetricUS

For the filling

• 500g boneless pork shoulder

  skin removed, chopped into 2cm/3/4in 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/3/4in pieces

• 650g chicken drumsticks

  and thighs, skin and bones removed, chopped into 2cm/3/4in 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

• 4 sage leaves

  finely chopped

For the hot water pastry

• 140g lard

  chopped into small pieces

• 550g plain flour

• 1 egg

  beaten, to glaze

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

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Nutrition: per serving (15)

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

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Method

• step 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.

• step 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.

• step 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.

• step 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.)

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

RECIPE TIPS

WORKING WITH PASTRY

Hot-water pastry is much easier to work with when it’s still warm so make sure you line the cake tin with the pastry straight after making it and have the filling ingredients ready to go.

TRADITIONAL PIES

Traditionally, raised pies are hand-raised, meaning the pastry is moulded by hand into a bucket shape, which holds the meaty filling. The type of pastry used is vital – delicate shortcrust will never do the trick. Hot-water pastry is much sturdier and is essential for a proper raised pie.

EQUIPMENT

I’ve used a springform cake tin but if you have a decorative Victorian mould or an oval pie mould, it will look even more magnificent on the buffet table. This dish takes a bit of time but the result will be delicious, succulent and well worth it.

Recipe from Good Food magazine, December 2015

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A star rating of 5 out of 5.4 ratings

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