| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Medieval |
Frances, Bissell’s, Xmas, Kitc |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Puff or short pastry |
| 1 |
lb |
Minced pork; use belly pork if you have |
|
|
; no pork trimmings |
| 1 1/2 |
lb |
Turkey in small thick slices or collops |
| 1/2 |
ts |
Ground cumin; cinnamon, cardamom, |
|
|
; allspice and mace |
| 2 |
oz |
Each of chopped dates; prunes, dried |
|
|
; cranberries and |
|
|
; raisins |
| 6 |
oz |
Chopped cooked chestnuts; vacuum packed are |
|
|
(6 to 8) |
|
|
; fine |
| 1/4 |
pt |
Stock |
| 1 |
|
Leaf or 1tsp gelatine soaked in water |
INSTRUCTIONS
This is the perfect dish for Boxing Day or another festive meal between
Christmas and New Year. It uses up slices of leftover turkey, or goose, or
whatever meat you chose from Christmas and trimmings from the loin of pork.
Use about half the pastry to line a 9 inch pie dish. Fry the pork in a non
stick pan until it loses its rawness, stirring in half the spice mixture,
the rest of which is used to mix with the dried fruit and nuts.
When the meat is cool, put half of it in the bottom of the pie dish, with
half of the dried fruit on top. Then add a layer of turkey and the rest of
the pork. Bring the stock to boil. Stir in the soaked gelatine until
dissolved, pour over the meat and cover with the pastry lid, well sealed,
decorated with pastry trimmings if you wish, and brushed with an egg and
milk glaze. Make a hole in the top of the pie and keep it open with paper.
Bake in a moderately hot oven for 30-40 minutes. Serve hot, warm or cold
with salads and chutneys or with a green vegetable.
If serving the pie cold, after baking pour the remaining stock into the pie
through the hole in the pastry lid and allow it to cool.
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