COURGETTE PIE RECIPES

To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.

Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.

Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.

Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.

Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.