Hand-raised pies use a hot water crust pastry, which is made with boiling water and lard. As for the fillings, this recipe uses chicken, bacon and dried apricots seasoned with fresh thyme. They are hearty and sturdy, as long as you can get the pastry to cooperate.
For this challenge, Paul and Mary only specified that the Wellington be at least 8 inches long and be completely covered in pastry. They didn’t specify what the filling should be. I decided to use a turkey breast stuffed with cheese, wrapped in prosciutto and then pastry.