I've spent the afternoon making a Christmas Pie - based, quite loosely on a Yorkshire Christmas Pye - a very old recipe which uses various kinds of game in a pie with herbs and spices. I just liked the idea of doing it. In all these years of cooking and baking, I've never made hot water crust pastry. Thought about it, but thought it would be a difficult pastry to make. So, today was the day. The pastry looks absolutely fine and fairly appetising. The filling is skinned duck breast, skinned chicken breast, turkey breast steaks, fatty bacon and pork sausage meat. I also added some cranberries and sour cherries. The original is only meat, no veg and no sausage meat. I will top it up with chicken stock (jellied) tomorrow, as if it were a pork pie (also not in the original). I just reached the stage when I had to do it. Shan't eat it, of course, although once it is cut, I might have some of the filling. Something else for No 2 son's larder. He can put it in his freezer and use it for supper on Christmas day, or Boxing day. The pastry, in fact, was very easy to make, but difficult to handle once it cooled down. It had to be worked quickly to keep it pliable. Smells good!
That stall was rather spiffing - in Newmarket every Tuesday. In front of Starbucks and my favourite clothes shop while COVID is here.
