ingredients
serves 8
1 pound pork sausage meat
1 pound lean minced pork
1 tbsp ground cilantro
1 tbsp mixed dried herbs
finely grated rind of 2 large oranges
2 tsp grated fresh root ginger or 1/2 tsp ground ginger
1 pound turkey breast fillets, thinly sliced
1 cup fresh cranberries
salt and freshly ground black pepper
for the pastry
4 cups All purpose flour
1 tsp salt
2/3 cup lard
2/3 cup mixed milk and water
to finish
1 egg, beaten
1 1/4 cups aspic jelly, made up as packet instructions
method
1. Preheat the oven to 180°C/350°F. Place a large baking tray in the oven to preheat. In a large bowl, mix together the sausage meat, minced pork, cilantro, mixed dried herbs, orange rind and ginger with plenty of salt and freshly ground black pepper.
2. To make the pastry, put the flour into a large bowl with the salt. Heat the lard in a small pan with the milk and water until just beginning to boil. Draw the pan aside and allow to cool slightly.
3. Using a wooden spoon, quickly stir the liquid into the flour until a very stiff dough is formed. Turn on to a work surface and knead until smooth. Cut one-third off the dough for the lid, wrap it in clear film and keep it in a warm place.
4. Roll out the large piece of dough on a floured surface and line the base and sides of a well-greased 8 inch loose-based, springform cake pan. Work with the dough while it is still warm, as it will start to crack and break if it is left to get cold.
5. Put the turkey breast fillets between two pieces of clear film and flatten with a rolling pin to a 1/8 inch thickness. Spoon half the pork mixture into the base of the tin, pressing it well into the edges. Cover with half of the turkey slices and then the cranberries, followed by the remaining turkey and finally the rest of the pork mixture.
6. Roll out the rest of the dough and cover the filling, trimming any excess and sealing the edges with beaten egg. Make a steam hole in the lid and decorate with pastry trimmings. Brush with beaten egg. Bake for 2 hours. Cover the pie with foil if it gets too brown. Place the pie on a wire rack to cool. When cold, use a funnel to fill the pie with aspic jelly. Allow to set overnight before unmoulding the pie.
