Method

Step 1

Remove the confit turkey thigh from its packaging and cook according to the cooking instructions on the box.

Step 2

For the pastry: Mix together both flours, the polenta, sage, sugar, salt, pepper, and olive oil in a large bowl. Add the butter and incorporate by lightly squashing each cube between your fingers. Don’t over-work; you want chunks throughout the dough. Add the

water and use your hands to gather the dough together—it will be quite sticky. Transfer to a well-floured work surface and roll into an 11 x 7-inch/28 x 18cm rectangle, dusting the rolling pin, surface, and pastry as you go. Fold the longer ends toward each other so they meet at the center and roll out once. Fold the shorter ends the same way, roll out once, then fold in half to make a square. Form the dough into a 5½-inch/14cm-wide circle, wrap tightly with plastic wrap, and refrigerate for 30 minutes.

Step 3

Preheat the oven to 450°F/220°C fan. Line two large baking sheets with parchment paper. Toss the squash and carrots with the 2 tbsp olive oil, 1 tbsp of the chopped sage, the caraway seeds, 1 tsp salt, and plenty of pepper. Spread out on the prepared baking sheets. Drizzle the garlic head and shallot with a little oil, wrap individually in aluminum foil, and add to the sheets. Roast the squash and carrots for 25 minutes, or until golden brown, and remove from the oven. Continue to roast the garlic and shallot for 15 minutes more, then set aside. When cool enough to handle, squeeze the garlic and shallot from their papery skins and finely chop.

Step 4

Decrease the oven temperature to 450°F/200°C fan. Line a baking sheet with parchment paper. Transfer the dough to a well-floured surface and roll out to a 12-inch/30cm circle, dusting your rolling pin as you go. Gently lift the dough onto the prepared baking sheet and refrigerate for 30 minutes.

Step 5

Put the orange juice and maple syrup into a small saucepan on medium-high heat and cook for about 10 minutes, or until the liquid reduces to the consistency of a thickened, sticky maple syrup.

Step 6

Put the mascarpone into a bowl with the chopped garlic and shallot, orange zest, and remaining 1 tbsp chopped sage. Season with a pinch of salt and plenty of pepper and stir everything together well.

Step 7

Shred the Confit Turkey Thigh

Step 8

Spread the mascarpone mixture over the dough, leaving a 1½-inch/4cm rim around the edge. Cover with the squash and carrots, and the turkey and then drizzle with the orange syrup. Fold the pastry up and over the vegetables, brush the pastry with the egg, and bake for 30 minutes, until golden brown.

Step 9

Let cool for 20 minutes, then scatter with sage leaves before serving.