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For the hot water pastry

  • 100g lard
    plus extra for the tin
  • 450g plain flour
    plus extra for the tin
  • 3 tbsp milk
  • 1 egg
    beaten, to seal and glaze

Nutrition: per serving

  • kcal565
  • fat30g
  • saturates11g
  • carbs41g
  • sugars6g
  • fibre3g
  • protein32g
  • salt2.9g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.

  • step 2

    Whizz the chicken thighs in a food processor to mince them. Add the onion and blitz again to chop it. Tip into a bowl. Add the spices, sausagemeat, lardons, parsley and some salt. Mix really well.

  • step 3

    To make the pastry, melt the lard in a saucepan with 150ml water and the milk. When melted, remove from the heat, tip in the flour and beat well. Knead on a lightly floured work surface, then roll out and use two-thirds to line the tin.

  • step 4

    Spoon in half the sausage mixture and top with the apricots and half the chicken breasts. Cover with the rest of the sausage mixture, then press the remaining chicken breasts on top.

  • step 5

    Roll out the remaining pastry and use to cover the pie. Press firmly onto the filling, then bring the pastry from the sides over the top and seal. Make a hole in the top of the pie for steam to escape, and brush well with the egg. Bake for 30 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 1 hr more. Cool in the tin.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (7)

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Overall rating

A star rating of 4 out of 5.2 ratings

Rebel-diamond

question

Can this be made with shortcrust pastry and frozen?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We wouldn't recommend using shortcrust pastry as a direct replacement as you would need to change the cooking method. While we haven't tested freezing it, it should be fine to freeze after cooking. Defrost fully before consuming. Many thanks, BBC Good Food team.

Hairygooseberry

We all loved this recipe which I baked as part of a picnic for an outside Jools Holland concert. Even my three kiddos love this, though I used chicken breast mini fillets and no thighs as that is what the family prefer.

isidora

A star rating of 4 out of 5.

I found the meat mixture made a large quantity of meat juices so had to drain the pie and put back in the oven to finish it off for an additional 30 minutes to ensure it was cooked through. It tasted delicious and I had a lot of compliments from my guests but I found it really hard to remove from…

yvonnegb

i made this as a meat loaf and it turned out really well i added extra pepper

kadi592

A star rating of 4 out of 5.

I found this recipe quite easy only the pie had a soggy bottom should have made a bigger air hole on top still tasted lovely I think :)

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