The Boxing Day Pasty - a Festive Leftovers Delight
Ingredients
For the Pastry
- 400g plain flour
- 100g cold butter, diced
- 100g cold lard, diced
- 2/3 tsp salt
- 3/4 cup cold water
- 1 beaten egg
For the Filling (as a guide)
- 600g rough chopped Turkey, stuffing, PIBs (pigs in blankets), roasties, and sprouts
- 4 tbsp cranberry sauce
- 6 tbsp gravy
Preparation
In a mixing bowl, combine flour, diced butter, diced lard, and salt. Semi-rub in the fat. Make a well and add half of the water. Use a butter knife to mix and slowly add the remaining water as needed to form a dough. Cover and chill for 1 hour.
Divide the pastry into 6 balls. Flour your work surface and roll out a large ball of pastry to the size of a tea plate. Keep any off cuts for patching.
Lay half of the pastry disc over the rolling pin. The front half is for filling. Place 100g of the filling on the pastry, leaving a 2 cm border around the edge. Top with a little cranberry sauce and gravy. Moisten the pastry edge with cold water.
Lift the back piece of pastry over the filling to create a lid. Bring the edges together, crimping to seal. Don't worry if they don't meet perfectly.
To crimp, start at the furthest end. Place your thumb on the top pastry piece and index finger underneath. Twist the pastry up and back towards you, plaiting the layers together. Repeat for the other end.
Place the pasties on a floured baking tray. Brush with beaten egg and make a small hole on top for steam to escape.
Bake at 200 degrees C for 30 minutes.