Grease an 8 inch flan ring with melted butter and line with thinly rolled puff pastry. Brush with the cranberry sauce. Start preparing pasta sauce. Cut the turkey breast into fine strips, peel wash and slice the leek, slice the mushrooms and the bacon. Fry together in a spoon of butter until starting to brown, season with salt and pepper, splash with the white wine, allow evaporation. Pour in the cream and reduce. Boil the pasta in boiling salted water. Drain and toss in the sauce, sprinkle with parsley, Parmesan and pistachios, take off the heat. Pour the pasta into the puff pastry case, push towards the edge making a hole in the centre. With the aid of a sharp knife, cut criss-cross cuts into the skin of the Brie cheese. Press in the centre of the pasta ring. Push garlic slivers and herb twigs into the cheese. Drizzle lightly with olive oil. Bake in a moderately hot oven at 175`c for approximately 20 minutes.