The Game Pie Mould Oval is a long rectangular tin perfect for making meat and potato pies. These clever moulds allow the user to remove the pie from the mould for egg washing. In an easy and elegant way the mould simply opens up revealing the part-baked pie, sitting on its own mini baking tray ready for egg washing and returning to the oven for browning.
This is a fantastic baking accessory as demonstrated on the Great British Bakeoff by Paul Hollywood.
For a look at the Game Pie Mould in operation simply click here https://www.youtube.com/watch?v=PnxNF1nGyaI
****Recipe for 2kg Boxing Day Pie****
For the pastry:
- 450g plain flour, sifted
- 100g strong white flour, sifted
- 1 tsp salt
- 75g chilled butter, cubed
- 150g lard, cubed
- 1 Free-Range egg, beaten, for the glaze
For the Filling:
- 400g leftover stuffing
- 400g cooked turkey, roughly chopped
- 100g cooked streaky bacon, chopped
- Salt and freshly ground black pepper
- 200g fresh blueberries
- 150g cranberry sauce
Sift the plain flour, strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.
Heat the lard and 200ml water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as dough.
Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Take three-quarters of the dough and use it to hand-raise your pie, or roll-out onto a floured board and line the mould. Press the pastry well into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.
For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Add half the turkey and bacon over the stuffing, then season to taste. Mix the blueberries and cranberry sauce together and spoon half over the turkey. Repeat each layer, pressing down as before.
Roll out the remaining pastry until it is large enough to form a lid for the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off the excess pastry, decorate with seasonal images and flute around the edge. Make a hole in the centre of the lid and chill for 30 minutes.
Preheat the oven to 180C.
Place the chilled pie on a baking sheet or roasting tin and cook for 45 minutes. Remove from the oven, and then lower the mould over a tin can to free the sides and expose the pie. Brush the exposed pie with beaten egg to glaze then return to the oven for 15 minutes for final browning.
When the pie is cooked, remove from the oven and leave to cool before serving.