Festive Gala Pie
The perfect showstopper for any festive gathering. It can be served with root vegetables, a salad or on it's on with a bit of cranberry sauce!
- Prep time:1 hour
- Cooking time:2 hour
- For the hot water pastry crust:
- 100 g butter diced
- 100 g lard diced
- 200 ml water
- 550 g plain flour
- 1 tsp Salt
- 2 St Ewe Eggs beaten, plus 1 egg beaten for the glaze
- For the pie filling:
- 1 kg Free Range Pork Mince
- 250 g Free Range Pork Sausage Meat
- 250 g Free Range Smoked Streaky Bacon finely chopped
- 2 leaves sprigs of thyme chopped
- Finely grated zest of 1 lemon
- 1 tsp Salt
- 1 tsp freshly milled black pepper
- 5 St Ewe Rich Yolk Eggs hard-boiled and peeled
- To make the hot water crust, put the lard, butter and water into a saucepan. Heat gently until melted. Make sure it does not boil.
- Put the flour and salt in a mixing bowl. Form a well in the centre and add the beaten eggs, stirring with a knife so they are half mixed with the flour.
- Add the melted fats and water then mix all together to form a soft dough. You may need to add a little extra warm water if the dough is too dry. Add more flour if it is too soft to handle.
- Wrap in cling film and chill for an hour.
- To make the pie filling, mix all of the meats together with the herbs, lemon zest and seasoning, until well blended.
- Preheat the oven to 180 degrees Celsius/ Gas Mark 4
- To assemble to pie, cut off about a quarter of the pastry and set aside for the lid.
- On a floured surface, roll out the pastry to form a 30cm round circle. It will be about 1cm thick. Line a 20cm round cake tin (spring form or one with a removable base ) with the pastry, gently pressing the pastry up the sides of the tin so that is comes over the top of the tin.
- Half fill the pie tin with the filling, then using a spoon, make 5 hollows to take the hard boiled eggs. Place the eggs in these little wells, then carefully add the rest of the pie filling on top, gently pressing the meat in-between the eggs so they are completely encased in the mix. The pie will be very full.
- Roll out the remaining pastry into a circle to form the lid. Brush the edges of the lining pastry with the reserved beaten egg. Place the pastry lid on top of the filled pie and then crimp the pastry edges together to seal. Brush with some of the remaining beaten egg. Use a knife to make a 1cm hole in the top.
- Place the pie into the oven and bake for 30 minutes, then lower the temperature to 160 degrees Celsius and cook for a further 1 and a half hours or until the pie is cooked.
- Remove from the oven. Carefully take the pie out of the cake tin, leaving it on the base. Brush with the remaining beaten egg then return to the oven and bake for another 10 to 15 minutes to set the egg glaze.
- Take the pie from the oven and set aside to cool.
- Once the pie is cool, you can serve it as is or decorate with a fresh cranberry glaze*
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