Savory Raised Pie

Dinner, French, Irish and British

 

Savory Raised Pie
This is an updated version of a classic. It involves a simple hot water pastry, and a great filling to make a memorable entree. Yes, the recipe is long. But it's deceptively straight-forward to prepare. And you can make it with any meat (or plant-based!) filling that you'd like. It's great for holidays or anytime, and will get a "Wow!" everytime.
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Course: Dinner
Cuisine: French, Irish & UK
Keyword: Holiday
Servings: 6
Calories: 689kcal
Author: Inspired by Nadiya Hussain

Ingredients

  • The Filling
  • 1 tablespoon olive oil
  • 1 onion (peeled and diced)
  • 1 carrot (peeled and diced)
  • 1 celery stalk (diced)
  • 1 tablespoon Bell's Seasoning (or other poultry seasoning)
  • ½ teaspoon smoked paprika (or Aleppo pepper)
  • 2 tablespoons tomato paste
  • 1 pound ground turkey
  • 1 pound potatoes (3 medium-sized. Peeled and cut into ½-inch pieces)
  • ¾ cup chicken stock (or water)
  • 1 cup peas (if using frozen you don’t have to thaw first)
  • ½ cup corn (if using frozen you don’t have to thaw first)
  • 2 tablespoons corn starch (whisked into ¼ cup cold water)
  • salt
  • pepper
  • The Dough
  • 4 cups flour
  • ½ teaspoon salt
  • 4 ounces butter (1 stick)
  • 1 cup water
  • 1 egg (for glazing the top)

Instructions

  • To Make the Filling
    Place a large skillet over a medium heat. When it’s heated, add the olive oil, and swirl it around the pan. Add the onion, carrot and celery. Sprinkle with salt and pepper, and cook for 5 minutes, until it starts to cook through
  • Stir in the Bell’s seasoning, smoked paprika, and tomato paste
  • Increase the heat to medium high, and add the round turkey. Cook until is almost fully cooked (a bit of pink meat is okay). Mix in the potatoes
  • Add ¼ cup of the stock (or water), and bring to a simmer. Lower the heat to low, and cover. Simmer for 10 minutes, or until the potatoes are mostly cooked through
  • Adjust the flavor to your liking with salt, pepper, Bell’s Seasoning, and/or smoked paprika
  • Whisk together the cornstarch and water, and add this to the skillet. Increase the heat to medium high, and bring to a simmer. The cornstarch mixture will thicken. Mix in the peas and corn, and remove from heat
  • If the mixture seems too dry, add enough of the remaining stock to moisten it without making it soupy. Pour the mixture onto a sheet pan with sides, and cool to room temperature
  • To Make the Dough
  • In a large heatproof bowl, whisk together the flour, and salt. Make a well in the middle of the flour mixture. Set this aside
  • Place the butter and water in a small saucepan, and place it on a medium heat. You don’t have to bring this to a boil, but heat it enough to melt the butter. Stir occasionally to speed up the melting
  • When the butter’s melted, pour the mixture into the flour’s well, and stir with a spatula or wooden spoon. As soon as it is cool enough to handle, knead the dough with your hands in the bowl until it comes together in a smooth ball. You’ll have a semi-sticky dough
  • The Dough and More
    Cut off approximately 1/3 of the dough ball, wrap this in plastic wrap. and set it aside
  • Roll the remaining dough into a 13-inch circle, approximately about â…›-inch thick), between two large pieces of waxed or parchment paper. Remove one piece of wrap or paper and flip the pastry into the prepared springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough will stretch easily. If it tears, it’s pliable enough to patch any holes or gaps.  Fold any excess dough over the side of the pan
  • Add the cooled filling to the pan, and use the back of a spoon to press it in, and level the surface. Leave a ½-inch rim of dough above the filling. Trim off any excess dough to accomplish this
  • Roll the reserved dough into a 9-inch circle (about â…›-inch thick) the same way as the other dough. Gently flip this over, into the center of the pan. The edge of the top crust will overlap the edge of the bottom crust. Pinch these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges
  • Cut a hole in the center of the pie, or make three parallel slices, approximately 5-inches long, on the top. This is to allow air to escape. brush the top with the remaining beaten egg, and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through
  • Let it cool in the pan on a rack for at approximately 15-20 minutes before unmolding and serving
Nutrition Facts
Savory Raised Pie
Serving Size
 
6 g
Amount per Serving
Calories
689
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
110
mg
37
%
Sodium
 
469
mg
20
%
Potassium
 
920
mg
26
%
Carbohydrates
 
92
g
31
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
32
g
64
%
Vitamin A
 
2965
IU
59
%
Vitamin C
 
29
mg
35
%
Calcium
 
91
mg
9
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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