Equipment
Ingredients
Hot Water Crust Pastry
- 500 g plain flour, sifted
- 200 g lard, cubed
- 220 ml water
- 5 g salt
- 1 egg, beaten
Meat Filling
- 500 g pork sausagemeat, high quality, chilled
- 300 g chicken breast, cut into 2cm strips
- 120 g dried apricots, roughly chopped
- 15 g fresh parsley, finely chopped
- 10 g fresh sage, finely chopped
- 2 g ground mace
- 3 g ground white pepper
- 4 g salt
Jelly
- 300 ml chicken stock, strong/concentrated
- 12 g powdered gelatin
Nutrition (per serving)
Method
Prepare the filling components. In a large bowl, mix the sausagemeat with chopped parsley, sage, mace, white pepper, and salt until tacky. In a separate bowl, season the chicken strips lightly with a pinch of salt. Have the chopped apricots ready.
Make the pastry dough. Place the flour and salt in a heatproof bowl. In a saucepan, combine the water and lard. Heat until the lard has melted and the mixture is boiling vigorously.
Pour the boiling liquid into the flour. Mix immediately with a wooden spoon until it comes together, then knead briefly by hand once cool enough to touch but still warm. It must be worked while warm.
Reserve 1/3 of the pastry for the lid. Roll out the remaining 2/3 and line the springform tin, ensuring the pastry is pressed firmly into the corners and hangs slightly over the edge. Ensure there are no cracks.
Layer the filling. Press half the sausagemeat into the base. Arrange the chicken strips and chopped apricots on top in an even layer. Cover with the remaining sausagemeat, doming it slightly in the center.
Roll out the lid. Brush the pastry edges with beaten egg. Place the lid on top, pinch the edges together firmly to seal, and crimp decoratively. Cut a 2cm hole in the center of the lid (essential for steam and pouring jelly later). Brush the top with beaten egg.
Preheat oven to 200°C/400°F. Bake the pie for 30 minutes to set the pastry.
Reduce heat to 160°C/320°F and bake for a further 50-60 minutes. The internal temperature of the center must reach 74°C/165°F. If the crust browns too quickly, cover loosely with foil.
Remove pie from oven. Carefully remove the ring of the springform tin to let the sides crisp up, and brush the sides with egg. Return to the oven for 10 minutes. Remove and let cool completely (approx. 4 hours). Do not add jelly while hot.
Prepare jelly. Heat the stock and dissolve the gelatin according to package instructions. Let it cool until it is liquid but starting to thicken slightly (syrupy consistency).
Pour the jelly into the hole in the pie lid using a small funnel. Pour slowly to allow it to seep into the gaps. Chill overnight in the fridge to set.
Chef's Notes
- Work quickly with Hot Water Crust. If it becomes too cool, it becomes brittle and hard to mold. If it cracks, patch it with spare dough and a little water immediately.
- For the best mosaic effect, arrange the chicken strips and apricots deliberately rather than throwing them in randomly.
- The jelly is optional but traditional; it acts as a preservative by sealing out oxygen and provides a succulent mouthfeel.
- Make sure the stock for the jelly is well-seasoned; since it is eaten cold, it needs slightly more salt than hot soup.
Storage
Refrigerator: 5 days — Keep wrapped in foil or in an airtight container to maintain crust crispness.
Freezer: 3 months — Freeze whole or in slices. Defrost thoroughly in the fridge before serving.
