To make the pastry, mix together
the flour and salt and rub in the margarine until the mixture
resembles fine bread crumbs. Mix with just enough water to form
a firm dough. Cover and chill for at least 30
Meanwhile, prepare the filling. Heat the oil in a pan and fry the
turkey over moderate heat, turning often, for about 15-20 minutes,
until pale golden on all sides. Add the onion and fry for 3
minutes. Leave to cool. Mix together the soft cheese, sweet
corn and olives, season with salt and pepper and stir in the
parsley. Heat the oven to 200C
(400F), Gas 6.
Grease a baking tray. Roll out the pastry on a lightly
floured surface to make an oblong about 30 by 18 cm. Put the cooled turkey along one
half of the pastry and cover with the cheese mixture. Moisten the edges of the pastry
with water and fold over to enclose the filling completely. Press the edges together to seal
and trim to make a neat parcel.
Carefully place the pastry, with
the seam underneath, on the baking tray and brush with milk. Reroll any trimmings, cut into leaf
shapes and arrange in a pattern on the pastry. Brush with milk. Bake for 25-30 minutes, until the
pastry is firm. To serve hot, transfer to a heated
serving dish. Or allow to cool slightly, transfer
to a wire tray and leave to become cold. Slice thickly.