Name: Turkey Pie
Yield: Serves 12
Cuisine: United Kingdom
Ingredients: salt and pepper; 1 tsp white pepper; 1 tbsp orange juice; 1 tsp ground nutmeg; 1 tbsp mixed chopped herbs (chives, thyme, marjoram); 12 oz/3 cups/375 g flour; A deep 14 inch/35 cm oval or round pie dish or shallow baking dish; 1 egg, beaten to mix with ½ tsp salt (for glaze); ½ tsp salt; puff pastry made with 12 oz/1½ cups/375 g butter; turkey bones and giblets; 2 oz/¼ cup/60 g butter, melted; 8 oz/250 g cooked parsnips, cut in walnutsized pieces, or 4 cooked artichoke bottoms, cut in eighths; 3 egg yolks; 8 oz/250 g beef suet, ground/minced; 8 oz/250 g veal, ground/minced; 1 tbsp chopped parsley; 1½ tsp salt; 2 oz/¼ cup/60 g butter; 8 oz/250 g seedless green grapes; 9-10 1 b/ 4-4.5 kg whole turkey, boned; 8 fl oz/1 cup/250 ml water; 3-4 whole cloves

Preparation info

Serves
12

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Turkeys, brought from the Americas in the sixteenth century, had become commonplace in England a century later. Pies like this, containing a whole boned bird with stuffing, were still served at Christmas 100 years ago and less elaborate pies of veal, ham, or pork are an English institution. Interestingly, Robert May was well aware that cold food needed more seasoning than hot. The lard used in this recipe as a stuffing was almost certainly bacon (lard in French); skirret is a