Paul’s Hand-raised Boxing Day Pie

Sift the flours 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 pan over a medium heat. When the mixture is simmering, pour it into the well in the flour and stir with a wooden spoon, gradually drawing the dry ingredients into the liquid, until the mixture comes together in a dough.

Knead the dough on a lightly floured surface until smooth and pliable. Roll out three-quarters of the dough and use to a line the prepared tin or mould. Press the pastry into the base and sides of the tin to prevent air bubbles from forming, leaving the excess hanging over the edge of the tin.

Spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before.

Roll out the remaining pastry large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp using your fingers or the tines of a fork to create a decorative edge. Stamp out small stars from any leftover rolled out pastry, if you like, and use to decorate the top of the pie. Make a small hole in the centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas 4.

Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.

Remove from the oven and leave to cool on a wire rack for 10 minutes. Cool for a further 30 minutes before removing the sides of the tin or mould.