-
1
Add the olive oil and shallot to a small saucepan and cook until wilted and soft. Stir in the garlic and saute a minute or two more just until fragrant but not browned. Add the cranberries, ginger, orange zest, cumin seeds, sugar, and apple cider vinegar. Bring the whole pot to a simmer and cook until the cranberries pop, about 5 to 7 minutes.
-
2
Let this mixture cool. Serve slightly warm or room temperature. Covered and stored in the refrigerator, this chutney keeps for 1 week.
-
3
Preheat your oven to 400u00b0 F. Combine the butter and olive oil in a cast-iron skillet. Saute the carrot, celery, and onions along with a pinch of salt, until they soften, about 5 to 7 minutes.
-
4
Add the garlic and saute for a minute more, until fragrant.
-
5
To that add the thyme, Worcestershire (don't be shy here), potatoes, stock, and another pinch of salt. Bring it all to a simmer and let it bubble away until the potatoes are tender and the stock has reduced to about 1/3 of what it was.
-
6
Stir in 1/2 cup cream, turkey, corn, parsley, salt, and pepper then taste to adjust the seasonings. Top the skillet with the pastry and brush with the remaining 2 tablespoons cream. If you'd like, and I do, sprinkle a bit of flaky salt on top of the pastry.
-
7
Bake until the pastry is puffed and deeply golden and the mixture below is bubbling away, about 30 to 45 minutes or so.
-
8
Let cool slightly before serving. Serve alongside the cranberry chutney.
