All About Newport

Boxing Day pie This is a great (and tasty) way to use leftovers from Christmas dinner, add any leftovers you may have. • 450g plain flour, sifted • 100g strong white flour, sifted • 1tsp salt • 75g chilled butter, cut into cubes • 150g lard, cut into cubes, plus extra for greasing • 1 egg, beaten for glazing • Leftover stuffing • Leftover cooked turkey, white and brown meat Cranberry sauce Salt and pepper • 250g fresh cranberries • Zest of one orange • 125g caster sugar • 3 all spice berries • 1 cinnamon stick • 1 gelatine leaf Ingredients Method 1 First make your cranberry topping, bring 150ml water to the boil and add the cranberries and orange zest and simmer for 10 minutes until they have broken down. Add the sugar and spices, stir so the sugar dissolves and simmer for further 10 minutes. 2 Meanwhile place the gelatine in a bowl of cold water for about 3 minutes, take the cranberries off the heat, squeeze the water out of the gelatine and stir into the cranberries. Set aside. 3 Next make your pastry, sift the two flours and salt into a mixing bowl, use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs, make a well in the centre. 4 Heat the lard and 200ml water in a small saucepan over a medium heat, when the mixture is simmering pour it into the flour mixture and mix all together until the mixture comes together as a dough. 5 Use the lard to grease your tin, I used individual tins, you could use a 7” tin. Make sure you grease well. 6 Tip the dough onto a floured surface and knead until pliable, roll out the dough and line your cake tin (leave enough for your lid) 7 Next fill your pies, I like to do a layer of Turkey, stuffing and then cranberry sauce and then repeating until the pie is full. 8 Place your Pastry lid on top of the pie and trim the edges, and spoon your cranberry mixture on top, if doing a large pie make a small hole in the middle of the pie. Leave your pie to chill for 30 minutes. 9 Pre heat the oven to 180c/350F/ gas 4 10 Bake your pie for 45 minutes, if you have any edges on show brush them with the beaten egg and return to the oven for another 5 minutes. 11 When cooked leave in its tin to cool for 30 minutes, then remove and leave to cool completely. 14 DECEMBER 2015