Yorkshire Christmas Pie from the Big Green Egg

Ingredients

• 125 g cold butter + soft butter for greasing
• 500 g flour, plus extra for dusting
• 150 g suet
• 150 ml water
• 5 g fine salt
• 300 g veal neck
• 100 g duck breast fillet
• 100 g pigeon breast fillet
• 100 g goose liver
• 2 shallots
• 2 tbsp peeled pistachio nuts
• 1 black truffle
• 100 ml truffle gravy
• 1 egg
• 1 tbsp cognac or armagnac
• 15 g nitrite pickling salt
• 2 g freshly ground black pepper
• 150 g streaky bacon
• 1 egg yolk
• 150 g cranberries
• 100 g granulated sugar
• 50 ml water