INGREDIENTS ½ quantity hot water crust pastry 1 egg, beaten, to glaze 25g butter 25g plain (all purpose) flour 300ml whole milk 1 bay leaf 4 cloves Pinch of grated nutmeg 50ml double cream 3tbsp freshly chopped parsley Salt and freshly ground black pepper 115g prepared cranberries, thawed if frozen 50g caster (superfine) sugar 115g cooked turkey meat, finely chopped or minced 115g cooked gammon, finely chopped or minced PREPARATION 1. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Grease and line a 20cm (8inch) diameter, 4cm (1¾inch) deep loose bottomed cake tin. On a lightly floured surface, roll out the pastry quite thickly to fit the tin and transfer the pastry inside. Trim and reserve the trimmings. 2. Push a circle of baking parchment into the pastry case and fill to three quarters with baking beans or raw pulses or rice. Place the tin on a baking tray and blind bake for 20 mins. 3. Remove the beans or rice and paper and remove...
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