Turkey & trimmings cracker pie

Serves 8

1.2kg turkey breasts

350g chilled unsalted butter, plus extra for greasing

2 sprigs fresh rosemary

150g dried cranberries

50ml port

2 tbsp caster sugar

400g strong flour, plus extra for dusting

4 eggs

170ml cold water

150g breadcrumbs

½ onion, peeled and very finely chopped

1 garlic clove, peeled and chopped

2 tbsp olive oil

1 tbsp flat-leaf parsley, chopped, plus extra sprigs to garnish sea salt and black pepper seasonal vegetables, to serve

tin foil baking paper airtight wrap large flat oven tray star cookie cutter

Preheat the oven to 180°C/160°C fan/gas mark 4 and slice the turkey breasts lengthways into large pieces, approximately 2cm thick.

Place the turkey slices in a roasting tin and spread with 50g of the butter. Add the rosemary and season with salt and pepper. Cover the tin with tin foil and roast for 35-40 mins until cooked through. Allow to cool.

In the meantime, mix together the cranberries, port and sugar in a small saucepan and bring to the boil. Leave to stand until needed. Place the flour in a bowl and add 1 of the eggs and the water. Mix until a dough, then knead together in the bowl with one hand for 1-2 mins to bring it together. On a surface lightly dusted with flour, roll out the dough to approximately a 30 x 15cm rectangle. Place the remaining butter between two sheets of baking paper, then beat the butter with a rolling pin into a 10cm square. Place the butter square in the middle of the pastry and fold each side of the pastry over the butter to make a square.

Turn the pastry so the folds are facing the front edge of the work surface, then roll it out into a rectangle again. Fold the pastry two thirds into itself, then fold the other side over that to make a square. Repeat the rolling process twice. Wrap in an airtight wrap and leave to chill for 1 hr.

To make the stuffing, combine the breadcrumbs, onion, garlic, oil, 70ml of boiling water, parsley and 2 eggs in a large bowl. Season with salt and pepper, then mix until combined.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the oven tray with butter. On a surface lightly dusted with flour, cut a quarter away from the pastry, wrap and set aside, then cut the remaining pastry in 2 pieces, making one approximately 10 per cent bigger than the other. Roll out the smaller piece of the pastry to a rectangle approximately 27 x 15cm, then trim to neaten with a sharp knife.

Transfer the smaller pastry to the prepared tray. Shred the turkey and pile onto the pastry, then top with the stuffing mixture. Spoon the cranberry mixture in a line on top of that.

Roll the other, larger piece of pastry out to cover the pie, then place it over the filling. Pinch the edges together to fix. Cut a quarter away from the remaining pastry piece, then roll the larger piece into a 15 x 20cm rectangle. Cut the rectangle in half lengthways, then fold each length of pastry like a fan, pinching one end to create a V-shape, and attach them to the ends of the pie.

Beat the remaining egg in a small pot, then brush the entire pie with it. Roll the remaining piece of pastry out and cut out 5 stars with the cookie cutter. Place the stars onto the body of the cracker, then brush with the egg. Bake for 20 mins, then turn the oven to 170°C/150°C fan/gas mark 3½ and cook for a further 10 mins. Allow to cool briefly before garnishing with parsley and serving with seasonal vegetables.