Chicken and ale pie
A showstopping centrepiece that can be made ahead.
SERVES 12 PREP 1 hr, plus setting, cooling and chilling COOK 2 hrs
FOR THE PASTRY
* 550g plain flour, plus extra to dust
* 2tsp salt
* 150g lard, cut into pieces
FOR THE FILLING
* 550g diced pork shoulder, finely chopped
* 1 shallot, finely chopped
* 50g pistachio nuts, toasted
* 1tsp finely chopped rosemary
* 450g chicken breasts, cut into slices
* 2 medium eggs, beaten, to glaze
* 3 sheets leaf gelatine
* 150ml hot pork or chicken stock
* 150ml strong ale, such as Old Speckled Hen
YOU WILL NEED
* 18cm deep round loose-based cake tin, greased and the base lined; baking beans
1 Heat the oven to 180C Fan/Gas 6. Put the flour and salt in a heatproof bowl. Melt the lard in a saucepan with 275ml water, then bring to the boil. Add to the flour and mix to make a soft, pliable dough. Add a dash of hot water if the dough is dry.
2 Shape two-thirds of the dough into a ball (cover the reminder) and roll out on a floured surface to 32cm. Line the tin, pressing the pastry up the sides so it just overhangs to make a rim, sealing any cracks. Line with baking paper and half fill with ceramic baking beans.
3 Bake for 30 mins; remove paper and beans, and return to the oven for 10 mins.
4 For the filling, mix the pork, shallot, pistachios, rosemary and 1tsp salt and pepper. Put a third of the chicken into the pastry case, the top with a third of the pork mix. Repeat the layering, finishing with a layer of pork, doming it slightly in the centre.
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