1pig’s trotter1onion, coarsely chopped1bay leaf4sprigs of thyme600 gmshredded roast turkey leg1clove of garlic, finely chopped2golden shallots, finely chopped¼ cupfinely chopped flat-leaf parsley leaves60 ml (¼ cup)red wine vinegar40 mldry white wine750 gmminced pork50 gmshelled pistachio kernels1egg, lightly beaten with 1 tbsp milkTo serve:mustard fruits and green saladShortcrust pastry675 gm (4½ cups)plain flour340 gmbutter, chilled and coarsely chopped¼ tspfresh finely grated nutmeg1egg and 1 egg yolk, lightly beaten
For shortcrust pastry, process flour, butter, nutmeg and ½ tsp sea salt in a food processor until mixture resembles crumbs. Add eggs and ¼-1/3 cup iced water and process until mixture just comes together, then turn onto a lightly floured work surface and knead until smooth. Cover in plastic wrap and refrigerate for 2 hours.
Place pig’s trotter, onion, bay leaf and thyme in a large saucepan and cover with cold water. Cover and simmer over low heat for 1 hour or until meat is tender. Using a slotted spoon, remove trotter from cooking liquid and when cool enough to handle, using your fingers, coarsely shred, discarding skin, bone and sinew. Strain cooking liquid through a muslin-lined sieve, place 800ml in a saucepan and simmer over medium-high heat for 30 minutes or until reduced by half, then set aside.
Meanwhile, combine turkey, trotter meat, garlic, shallots, parsley, vinegar, wine, minced pork and pistachios in a bowl, season to taste, cover in plastic wrap and set aside.
Preheat oven to 180C. Roll out two-thirds of the pastry on a lightly floured work surface to 4mm thick and line a lightly greased 22cm-diameter springform pan, allowing pastry to overhang. Spoon turkey mixture into pan and, using your fingers, press into an even layer. Roll remaining pastry to 4mm thick to form a 22cm-diameter pie lid. Brush overhanging pastry with egg wash, place lid on top, then, using the tines of a fork, press to seal. Trim edges of pastry with a sharp knife and pierce a small hole in the centre of lid. Brush with egg wash and bake for 45 minutes to 1 hour or until golden. Cool to room temperature.
Using a funnel, pour a little reserved cooking liquid into pie hole, allowing liquid to absorb before adding more (you may not need it all). Refrigerate for 1 hour or until chilled, then remove from pan. Serve at room temperature with mustard fruits and salad.