For the pastry
- 450g plain flour
- 2 tsp baking powder
- 60g lard
- 60g butter
- 1 tsp salt
- 140ml cold water (approx)
For the cranberry topping
- 500g fresh cranberries
- 250g cumquats sliced thinly
- 250g caster sugar
- 1 cinnamon stick
- 6 all spice berries
- 3 tbsp port
- 150ml water
- 4 leaves of gelatine
For the filling
- 1 leek chopped
- 1 onion chopped
- 2 small sticks of celery chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 350g cooked gammon ham cut chunky
- 500g cooked turkey dark and light meat (keep in large pieces)
- 1 dessertspoon flour
- 100ml chicken stock
- 3 tbsp double cream
- Good handful of curly parsley
- ½ tsp english mustard powder
- Liberal quantities of black pepper and sea salt flakes to taste
- Get the pastry under way
- Put the flour in a food processor with the baking powder and salt.
- Add the butter and lard in chunks and blitz to a crumb.
- Add the water gradually and process until a ball of pastry forms.
- Wrap the pastry in cling film and place in the fridge to cool.
- The lard in this recipe makes the pastry nice and crisp it also has the added advantage of making the pastry really easy to work.
Meanwhile make the cranberry topping
- Heat the water to boiling
- Add the cranberries and kumquats and simmer for 10 minutes until they have broken down
- Add the sugar, allspice and the cinnamon stick.
- Stir until the sugar has dissolved and simmer for a further 10 minutes.
- Add the port and bring back to the boil for a couple of minutes.
- Remove from the heat.
- Place the two leaves of gelatine in a bowl of cold water for a about 3 minutes to swell and soften.
- Drain and stir the softened gelatine into the cranberry sauce.
- Leave to cool then place in the fridge to set.
Meanwhile blind bake the pastry case
- Line the tin with a disc of silicone baking paper.
- Roll the pastry out and line the tin,
- Leave the edges of the pastry hanging, you can trim it later.
- Place a layer of baking parchment into the tin, and fill with baking beads.
- Place in a pre heated oven 170ºc for 15-20 minutes until cooked.
- Remove the beads trim the edges of the pastry neatly and set the pastry case aside to cool.
Now make the filling
- Put the olive oil and butter in a large frying pan.
- Add the onion, leek and celery and sweat for about 5 minutes.
- Stir in the flour and add the chicken stock, cook until thickened and then add the cream.
- Add the mustard powder and parsley.
- Fold in the ham and turkey.
- Season to taste, use lots of freshly ground black pepper and sea salt flakes but tread carefully, as your gammon may be salty.
- Pack the filling into the pastry case and return to the oven for 15 minutes at 170ºc for the flavours to bake together.
- Remove and leave to cool.
- While it is cooling spread on the cranberry jelly.
- The heat from the pie will melt the jelly a little which is a good thing as the cranberry jelly will settle into the pie.