Turkey and cranberry pie
Preparation time: 40min+cooling down
Cooking time: 35min
Serves 6-8 persons

275g flour
½ tsp salt
175g butter
1 egg
1 egg yolk
For stuffing:
3 tbsp chopped parsley
700g boiled and sliced turkey
150ml béchamel sauce
For cranberry sauce:
175g fresh or frozen cranberries
4 tbsp cranberry jam
1 tbsp orange juice
zest of 1 orange
For decoration:
4 parsley sprigs
6 orange segments
6 cranberries

- Sift the flour with salt and mix with butter. Add egg and egg yolk. Knead soft dough, cover it with cling film and put into a fridge.

- Mix turkey, parsley and béchamel sauce. Roll out 2/3 of the dough and line the backing form (diameter 18cm). Transfer the stuffing.

- Roll out the rest of the dough and cut it into strips 1cm wide. Wet the strips with water on one side and place over the stuffing wet side down making a pattern. Remove the dough that hangs beyond the edges of the form.

- Heat the oven to 200°C. Bake the pie for 25min. Let to cool down.

- To make cranberry sauce put the cranberries into a saucepan and add 4 tbsp of water. Boil for 2-5min, drain away the liquid. In a separate saucepan heat cranberry jam, add orange juice and zest. Stir until the jam dilutes. Cool the sauce down. Place the cranberries on top of a pie, filling in the gaps in the pattern. Pour the sauce over it.

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