Rustic chicken & apricot pie

• pack boneless, skinless chicken thigh↗450g g

  pack

• medium onion↗1

  quartered

• coriander seed↗2 tsp tsp

  toasted

• ground coriander↗½ tsp tsp
• ground cumin↗¼ tsp tsp
• freshly grated nutmeg¼ tsp tsp
• pack pork sausage↗454g g

  meat squeezed from the skins

• pack bacon lardon↗200g g
• chopped parsley2 tbsp tbsp
• ready-to-eat dried apricots↗12

  12

• 340g pack mini chicken breast g

  fillets

• lard↗100g g

  plus extra for the tin

• plain flour↗450g g

  plus extra for the tin

• milk↗3 tbsp tbsp
• egg↗1

  beaten, to seal and glaze

Step-by-step instructions

1. 1

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

2. 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.

3. 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.

4. 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.

5. 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.