Place the diced turkey and diced rabbit in a pan and cover with water. Bring to the boil and simmer for 20 minutes and then sieve the contents, keeping the stock produced. Add the chicken gravy granules to the stock to the proportion required for the volume of stock.

Divide the pastry into two and roll out to provide the base and top of the pie. Line the base of your pie dish with the pastry and then add a layer of sage and onion stuffing. Now add one third of the rabbit and turkey, then the sweetcorn, then another third of the rabbit and turkey, then the cranberry sauce and finally the rest of the rabbit and turkey. Pour on some of the stock so that it seeps through the layers, but not enough to bring it more than half way up the pie. Place the pastry top on, seal the edges and prick the top several times for venting.

Bake in a pre-heated oven at gas mark 5 for 1 hour

Serve with chips or baked potatoes and more of the chicken gravy.

In a medium-size bowl or a food processor, combine flour and sugar. Stir or whirl until well blended. Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. Gradually add 2 to 3 tablespoons ice-cold water, mixing lightly with a fork (or whirling briefly) until mixture begins to hold together.

Pat into a smooth round. On a lightly floured surface, roll out pastry to make a 12-inch round. Fit pastry into a 9-inch pie pan. Trim edge, fold under, and flute decoratively. Use as directed in pie recipe. Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie.

Cook's Note: You can omit the rolling process by sprinkling crumbs evenly into pie pan; placing a piece of plastic wrap over crumbs, then, using a large, flat-bottomed utensil or your fingertips, press crumbs evenly into pie plate.

Nutritional Information Per Serving: 245 calories (23% fat, 73% carbohydrates, 4% protein), 6 g total fat (4 g saturated fat), 44 g carbohydrates, 3 g protein, 16 mg cholesterol, 60 mg sodium.

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