CRANBERRY-TOPPED VEGETABLE PIE

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Serves 6

550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
200g spinach
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper

For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing

Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.

To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.

Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.

To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.

Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.

To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.

The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.

Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.

Other festive recipes in the Christmas 2017 issue of LandScape magazine:

  • Bacon-topped turkey with hidden orange stuffing
  • Red Leicester roast potatoes
  • Root vegetable bakes
  • Nutty cabbage
  • Heritage carrots with honey and whisky glaze

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Turkey crown with mulled jelly glaze and stuffing

Serves 6, with 10 stuffing balls
turkey crown, plus meat and trimmings from remainder of bird
1½ bottles red wine
2 cinnamon sticks
1 orange
30g sugar
dash of port
whole nutmeg
2 bay leaves, plus extra for decoration
1 sheet of gelatine
500g apricots, prunes and figs, plus extra for decoration
80g cranberries, plus extra for decoration
300g breadcrumbs
3 eggs
2 tbsp allspice
60g butter
plain flour, to dust
salt and black pepper
orange peel, for decoration

In a large saucepan, combine 1 bottle of wine, 1 cinnamon stick, the zest and juice of the orange, the sugar and the port. Grate in 1 tbsp of nutmeg, then bring to the boil. Simmer for 10 mins.
With the turkey crown in the roasting tin, add the leftover turkey pieces, ribcage and fat to the simmering wine. Season with salt and pepper and add the bay leaves. Simmer on a rolling boil for 1 hr, covered, and then a further hour, uncovered. Remove the turkey pieces and discard. In a separate bowl, soak the gelatine leaf in cold water for 5 mins. Squeeze it dry and add to the mixture. Leave to cool completely before transferring to a bowl. Keep chilled.
Preheat the oven to 190°C/gas mark 5. To make the stuffing and stuffing balls, chop the apricots, figs and prunes roughly. Place into a bowl with the cranberries, breadcrumbs, eggs and allspice. Combine thoroughly and season.
Massage the bird with the butter, on top and underneath the skin. Pour over the remaining red wine and stuff the turkey with a third of the stuffing mixture at the top of the bird. Weigh the stuffed bird then times the number of kilos by 35 mins to find the cooking time. Grease a separate baking tray, then dust hands with flour and roll the remaining stuffing mixture into 10 balls. Place on the tray and set aside.
Cover the crown loosely with tin foil and roast for 1 hr. Position a third of the jelly on top of the bird, re-cover and cook for 1 hr. Add another third, then add the remaining jelly 30 mins before the end of cooking. Roast for the calculated cooking time, until the juices run clear when a skewer is inserted.
Once cooked, remove from the oven and turn the temperature to 180°C/gas mark 4. Cook the stuffing balls for 15-20 mins, until golden and cooked through.
Allow the bird to rest covered in tin foil for 15 mins. Decorate with the extra figs, prunes, apricots and cranberries, orange peel and the second cinnamon stick. Serve with roasted potatoes, carrots, parsnips and onions, and stuffing balls.

Other turkey recipes from our Christmas 2015 issue:

• Turkey wellington
• Turkey drumstick with rosemary and thyme crumb crust
• Whisky and beetroot sausagemeat stuffing
• Apricot and cognac stuffing

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Goose with sage and onion stuffing

Serves 6
1 goose with giblets (approximately 4kg)
300g shallots
5-6 stems fresh sage
50g butter
150g butter
150g white bread
salt and pepper
1 medium egg
2 tbsp cornflour
sugar
wooden skewers and kitchen string

Peel the shallots and cut in halves or quarters according to size. Pick the leaves off the sage stems and chop finely. Leave a few sprigs whole to use as garnish. Heat the butter in a large pan. Saute the shallots for 4-5 mins until translucent. Add the sage a minutes before the end and saute together. Remove from the heat and leave to cool. Cut the bread into small pieces, mix in with the shallots and season well with salt and pepper. Stir in the egg.
Remove the giblets, neck and excess fat from the goose; chop up the liver finely and stir it in the stuffing mix. Wash the goose thoroughly inside and prick the fat gland, found under the wing. Season the cavity with salt and pepper. Stuff the goose with the sage-bread mix. Close up both ends of the goose using wooden skewers and string. Tie the legs and wings together. Season the outside of the goose and place it on an oven rack over a drip pan. Pour on 1/4L cold water. Roast in a pre-heated oven (175C/gas mark 4) for approximately 4 hrs. Brush the goose with salted water 30 mins from end of cooking time.
Take the goose off the oven rack and keep warm. Pour the cooking juices through a sieve into a pan. Spoon off the fat. Top up this gravy mix to 500ml with water and heat it up. Stir together 5 tbsp of water and the cornflour. Use this to thicken the gravy, heat up again and season with salt, pepper and sugar to taste. Carve and arrange the goose and stuffing as desired on a platter and garnish with the remaining sage sprigs.

Other festive feast recipes from our Christmas 2012 issue:

• Arbroath smokies
• Roast potatoes with herbs and garlic
• Suffolk stewed red cabbage
• Jugged peas
• Poached pears with port

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.