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1
For the pastry: sift the flour and salt into a bowl and make a well in the centre.
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2
In a saucepan, carefully bring the water and fat to the boil (Caution: Lard can scald).
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3
As it begins to bubble, start whisking the mixture and continue to heat.
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4
Once it reaches a rolling boil, immediately pour the liquid into the flour, beating with a wooden spoon until you get a smooth dough.
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5
Leave the dough to cool for 10 minutes.
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6
Before rolling, gently shape into a smooth ball.
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7
This will reduce the likelihood of any cracks forming when it is rolled out.
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8
Make the filling.
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9
On a low heat, cook the onion in the butter for 4-5 minutes until soft.
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10
Leave to cool.
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11
In a food processor mince a third of the turkey thighs, a third of the ham and a pinch of salt.
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12
In a large bowl mix the processed meat with the cooked onions, cranberries, chestnuts and parsley.
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13
Season to taste.
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14
Slice the remaining ham into slices roughly 3cm thick.
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15
Put the turkey thighs between 2 sheets of cling film and batter them out with a rolling pin till roughly the same thickness as the ham.
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16
Preheat the oven to 180C.
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17
Take two thirds of the dough, and on a floured surface, roll it into a circle 1/2 cm thick, large enough to line a 20-22cm x 8cm deep, round, non-stick, loose bottomed pie/cake tin, and ensure some pastry overlaps the edge.
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18
Place the pastry into the pie tin, carefully pressing into the sides and letting it overhang.
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19
Roll the remaining pastry into a circle for the lid.
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20
Place on a lined baking tray.
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21
Cover the bottom of the pie with a layer of ham and season, then a layer of turkey and season again.
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22
Next add a thick layer of cranberry and chestnut mixture, pushing down firmly.
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23
Finish the filling with a layer of ham and finally a layer of turkey, remembering to season each layer.
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24
Brush the pie edges with egg wash and place the lid on top.
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25
Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal.
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26
Trim the edge with a knife removing any overhanging pastry.
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27
Brush the top of the pie with the beaten egg yolks, make a hole in the middle of the pastry lid and cook for 1 hour.
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28
Remove the ring and brush the sides and top again with egg yolk before baking for a further 15 minutes.
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29
Remove from the oven and leave to cool.
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30
Refrigerate for 2-3 hours.
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31
Now for the jelly.
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32
Soak the gelatine leaves in cold water until they soften, then squeeze out any water.
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33
Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it has dissolved then stir into the rest of the stock.
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34
Leave to cool but do not let it set.
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35
When the pie is cold, fill any holes in the pastry with softened butter so the jelly doesn't escape.
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36
Pour the jelly into the round hole in the top of the pastry until the pie is filled.
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37
Return to the fridge until the jelly is set.
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38
Serve with condiments and cold pickles.
