1.Put the flour into a large bowl and add the salt on one side, the yeast on the other. Add the butter, egg and two-thirds of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time, continuing to mix until you have taken in all of the flour from the side of the bowl and the dough is soft and slightly sticky; you might not need all of the milk.
2. Transfer the dough to a lightly floured surface and knead for 5-10 minutes. Initially it will be sticky but it will become easier to work as you knead. When it feels smooth and silky, put it into a lightly oiled bowl, cover and leave to rise for about an hour, until doubled in size.
3. Heat the oven to 200°C/Gas6. Turn the dough onto a lightly floured surface and fold it in on itself a few times to knock the air. Now roll out to a large circle, about 5mm thick.
4. Lay half the Parma ham on the centre of the dough circle, then spread the cranberry sauce over the ham. Place the Brie on the top and use the remaining ham to cover the cheese. Lift the edges of the dough over the filling and stretch to encase the cheese. Press the edges together to seal, trimming off any excess.
5. Turn the Brie parcel over, so the join is underneath, and place it on a baking tray. Brush with the beaten egg. Using the back of a sharp knife, score a criss-cross pattern over the top of the Brie parcel. Bake for 20-25 minutes, until golden brown. Allow to cool until just warm before serving.
Photography by Peter Cassidy