Sift both flours and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Heat lard and 200ml of water in a saucepan until simmering, then pour into the flour and stir into a dough.
Liberally grease an 18cm springform tin with melted lard.
Knead the dough until smooth and use three-quarters to line the base and sides of the prepared tin.
Layer half the stuffing, half the turkey, and half the combined cranberry mixture into the case, repeating once more.
Cover with the remaining pastry, seal the edges, trim, crimp, pierce a steam hole, and chill for 30 minutes.
Preheat the oven to 180°C.
Bake in a roasting tin for 45 minutes, brush with beaten egg, and bake for a final 15 minutes.
Cool on a wire rack for 10 minutes before letting it rest for 30 minutes more to remove from the tin.