PORK, CHICKEN AND EGG GALA PIE

Serves 8-10 For the pastry see panel below left

1tbsp vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

400g (14oz) minced pork

450g (1lb) pork sausagemeat

50g (1¾oz) white breadcrumbs 2tbsp brandy

2 medium eggs, beaten separately ¼tsp ground mace

8 sage leaves, finely chopped

Sea salt and black pepper

250g (9oz) chicken breast, cut into 1cm chunks

250g (9oz) cooked ham, cut into 1cm chunks

6 boiled eggs, peeled

For the jelly

3 leaves of gelatine

1 chicken stock cube or capsule

After you’ve prepared your pastry case (see below left), heat the oil in a pan and fry the onion until soft. Add the garlic and cook for 1 minute, set aside to cool, then mix with the minced pork, sausagemeat, breadcrumbs, brandy, 1 of the beaten eggs, mace, sage and seasoning. Chill.

Heat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with parchment. Put your pastry case upright on top and ease out the tin from inside. Remove the clingfilm. Cut a 30cm-wide strip of parchment-lined foil that’s long enough to wrap around the outside of the pie. Fold into three to make a strip 10cm wide. Wrap it, parchment side out, around the outside of the pie. Tie it in place with string near the base, the middle and towards the top of the pastry. Spoon half the pork filling into the case.

Spoon the chicken and ham over the top. Make 6 hollows using a spoon and insert the boiled eggs, evenly spaced. Cover with the remaining pork. Add the lid and pinch to seal. Make a hole in the centre with the end of a wooden spoon. Brush the top with some of the second beaten egg. Bake for 1 hour, then remove the paper collar. Brush the sides with the rest of the egg and bake for 30 minutes, until golden.

Meanwhile, make the jelly. Soak the gelatine in 3tbsp cold water for 5 minutes. In a measuring jug, dissolve the stock cube in 125ml boiling water, then add the gelatine leaves, stir until melted and top up to 200ml with cold water. Chill for 1 hour until thickened. Pour into the hole in the top of the pie (discard any remaining). Chill overnight before serving.