Turkey and Ham Raised Pie

[Pork Pie Eyed Dolly]

I make raised pork pies but have been given a huge turkey, and so thought I could make a ham and turkey pie. Does anyone have a recipe/ tips/ advice?

The turkey goes in raw, yes?

The ham is ham not gammon, yes?

Will it be too dry? Should I add any pork pie meat? Or put in layers of bacon?

Help, please!

[wheels]

Pie Eyed Dolly

This recipe by Marguerite Patten looks the business:

http://www.waitrose.com/recipe/Chicken, ... d_Pie.aspx

Replace the chicken & veal with turkey?

Phil

[Pork Pie Eyed Dolly]

Cor, yeah that does sound alright! Thanks for that!

[wallie]

Strange things are happening on this forum.
I posted a reply to Pork Pie Eyed Dolly with my pork pie recipe then checked it and it was there in Cookery in general.
Now its gone!

wallie

[Pork Pie Eyed Dolly]

I just replied though! On a different thread.

[Pork Pie Eyed Dolly]

Just for my own future reference and in case anyone is interested...I did this Mark Hix recipe, swapping the chicken for bronze turkey. It was absolutely delicious, and I shall be making a few more in January I expect.

http://www.independent.co.uk/life-style ... 92702.html

[wheels]

That looks good. I've done similar with a ham/pork forcemeat with chicken breast left whole in the middle. Mmmm...

Phil

[saucisson]

Do you think you could do it with turkey leftovers?

Dave

[Pork Pie Eyed Dolly]

I'm not sure - I'd be worried about it becoming dry with the long cooking time? Though, the jelly will add succulence, obviously.

I did it with whole turkey breasts and the legs deboned, Wheels, it was massive! But very, very tasty. Highly recommended - it flew out of the shop.

[wheels]

I assume you mainly sell the pies in portions?

Dave, you coud do a forcemeat with the cooked, adding things that will give moisture plus herbs etc (Mayonnaise, believe it or not, works!) then layer it with fresh meat?

Phil

[Pork Pie Eyed Dolly]

The 8lbers, yes! They're in the deli counter and get bought in however big a slice they're asked for. At xmas and easter I make 2lbers (6") and they're sold whole.

[wheels]

Do you have a website?

Phil

[Pork Pie Eyed Dolly]

Not yet. Only for the farm, but not for the actual shop. It's not our farm though, it's my partner's business partner's farm. The retail site is in construction, and once it's up I am meant to be doing a blog to go with it (I cook anything and everything, not just raised pies) as well as running it. I really enjoyed having a browse through your blog this afternoon: I love food!

[wheels]

I'd love to know more. Where are you, and where do you sell your products etc.?

Phil

[Pork Pie Eyed Dolly]

The shop is in Berkshire. It's been running for 18 months, in a tiny, but affluent village, and it was purpose built as a butcher's shop but had not been a butchers for 50 years. I make three 8lbers a week for it (as well as fishcakes, chicken pies, chesecakes, scotch eggs and more); we've also got a fulltime chef who caters for dinner parties, events etc. It's going well - we had a stall at the Newbury Show this year and were delighted to win best stall (over Jimmy's stall from Jimmy's Farm fame, I might add! ).

From that, I've also begun supplying a butcher in Bristol (I live there) with my pork pies, too. So, so far so good!

We've always been heavily into food (I'm obsessed and my boyfriend has run his own wet & frozen fish business for years), and it's been brilliant to 'design' things so we can see exactly where our food is coming from and having a part in supplying good produce.

We've got a very experienced butcher too, but it does tickle me to see my boyfriend, who is so squeamish about operations on the telly, to happily butcher an animal carcass!

Are you a butcher?