FOR THE PASTRY
450g/1lb plain flour
2 tsp baking powder
1 tsp salt
60g/2¾oz lard, cut into chunks
60g/2¾oz butter, cut into chunks
FOR THE CRANBERRY TOPPING
500g/1lb 2oz fresh cranberries
250g/9oz kumquats, thinly sliced
250g/9oz caster sugar
6 allspice berries
1 cinnamon stick
3 tbsp port
2 leaves of gelatine
FOR THE FILLING
1 tbsp butter
1 tbsp olive oil
1 leek, chopped
1 onion, chopped
2 small celery sticks, chopped
2 tsp flour
100ml/4fl oz chicken stock
3 tbsp double cream
½ tsp English mustard powder
good handful chopped fresh curly parsley
350g/12oz cooked gammon, cut into chunks
500g/1lb 2oz cooked turkey, dark and light meat (fairly large pieces)
black pepper and sea salt, to taste
Get the pastry under way. Put the flour in a food processor with the baking powder and salt. Add the lard and butter, and blitz to a crumb. Add about 140ml 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 with.
Meanwhile, make the cranberry topping. Heat 150ml water in a pan until boiling, then add the cranberries and kumquats and simmer for 10 mins or 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 mins. Add the port and bring back to the boil for a few mins. Remove from the heat and strain. Place the gelatine in a bowl of cold water for about 3 mins to swell and soften, drain, then stir into the cranberry sauce until melted. Leave to cool.
Next, blind-bake the pastry case. Heat oven to 190C/fan 170C/gas 5. Line a 23cm springform cake tin with a disc of baking parchment. Roll out the pastry and line the tin, leaving the edges of the pastry hanging over (you can trim it later). Place a sheet of greaseproof paper into the tin and fill with baking beans. Cook for about 15-20 mins or until beginning to turn golden. Carefully remove the beans and paper, and bake for 5-10 mins more to crisp the base. Neatly trim the edges of the pastry and set the pastry case aside to cool.
For the filling, melt the butter with the oil in a large frying pan. Add the leek, onion and celery and sweat for about 5 mins. Stir in the flour and add the stock, cook until thickened, then add the cream, mustard powder and parsley. Fold in the gammon and turkey. Season to taste, using lots of black pepper and sea salt flakes, but tread carefully, as the gammon may be salty.
Pack the filling into the pastry case and return to the oven for about 15 mins. Remove and leave to cool. While cooling, spread on the cranberry jelly. The heat from the pie will melt the jelly a little, so it settles nicely into the pie.
Leave the pie and jelly to cool completely. This is a well-packed solid pie that is meant to be eaten cold.