Method

Step 1

Heat the olive oil in a large, ovenproof frying pan over a medium heat.
Add the sweet potato and red onion and cook gently for 8–10 minutes until soft and lightly golden.

Step 2

Stir in the smoked paprika, cumin and chilli flakes and cook for 30 seconds until fragrant.

Step 3

Add the diced Krafted by Kelly turkey ham and cook for 1–2 minutes until warmed through and coated in the spices.

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.