50g dried apricots, diced
20g salted butter
700g skinless chicken breasts
500ml strong chicken stock, heated
300g boneless, skinless chicken thighs (about 3)
50g chutney to serve, (optional)
50g cranberries (fresh or frozen)
75g/3 gelatine leaves
1kg cooked ham, trimmed of fat and thickly sliced
50g/1 egg, beaten
6g/1 tsp ground mace
1g grated nutmeg
150g/1 large onion, chopped
20g chopped parsley
50g shelled pistachios
15g/1 tbsp chopped sage
750g shortcrust pastry
1) Preheat oven to 200C/180 fan/gas 6.
2) Soften the onion in the butter with the sage and mace. Cool for a few mins while you whizz the chicken thighs and 300g of the ham in a food processor until minced. Scrape into a large bowl and stir in the softened onion, pistachios, cranberries, apricots and parsley. Season with nutmeg, lots of black pepper and some salt.
3) Grease a deep, 20cm round springform or loose-bottomed tin, then line with baking parchment.
4) Roll out the pastry big enough to line the tin with a little overhanging. Ease the circle into the tin, pressing evenly into the corners and side – you can be rough with it.
5) Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince.
6) Put a pie funnel, if you have one, on the top. Roll the reserved dough to a circle large enough to easily cover the pie, cutting out a hole (if using a pie funnel). Brush the edge of the pie with some beaten egg and top with the pastry lid.
7) Press to seal the edges before trimming the excess. Crimp the edges between your thumb and forefinger to seal thoroughly, then make a small hole in the middle to let steam escape (if not using a pie funnel). Brush the top of the pie with more beaten egg.
8) Place the pie in the oven and bake for 1 hour.
9) Very, very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 mins until browned and crisp.
10) Leave to cool completely before chilling.
11) To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water from the gelatine, then dissolve in the hot stock. Once cooled, carefully pour into your chilled pie through the small hole, using a funnel, until full – you may not need all the stock.
12) Chill the pie for a few hours, before cutting into big wedges to serve, with the chutney.