Chicken, Pork & Herb Pie

Ingredients

FOR THE PASTRY:

• 450g (14oz) plain flour
• 100g (3½hoz) unsalted butter, chilled and chopped
• 125g (4oz) lard, chilled and chopped
• 1 medium egg yolk

FOR THE FILLING:

• 8 boned and skinless chicken thighs
• 375g (12oz) pork sausages
• 175g (6oz) smoked lardons or cubed pancetta
• Zest of 1 lemon
• 3tbsp chopped parsley
• 1tbsp chopped sage
• 1 egg, beaten, to glaze
• 200ml (7fl oz) chicken stock
• 3 leaves gelatine

Method

1. Pulse the flour, butter, lard and ½ tsp salt in a food processor until it forms coarse breadcrumbs. Add the egg yolk and enough water for a firm dough. Chill for 1 hour.
2. Cut the chicken into 1cm (½in) pieces. Skin the sausages and crumble the meat into a bowl. Add the chicken, lardons, lemon zest and herbs. Season.
3. Heat the oven to 170°C (gas mark 3). Grease and line the base of a raised pie mould or 18cm (7in) round cake tin with removable base. Reserve a third of the dough for the lid.
4. Roll out the rest of the dough to a thickness of 7mm (½in) and line the tin, pressing firmly into place, smoothing any pleats and leaving a little overhang. Add the filling. Roll out the remaining dough to form the lid. Press into place, dampen the edges with beaten egg. Cut a 2cm (¾in) hole in the lid.
5. Decorate with any remaining pastry. Brush with the beaten egg. Bake for 1½ - 2 hours, covering with foil if the pastry starts to colour too much. Leave to cool in the tin. Heat the stock. Soften the gelatine leaves in a little water, squeeze them and add to the stock, stirring until dissolved. Pour the stock into the pie through the hole in the top. Chill for 24 hours before serving.