Raised Chicken & Ham Pie

✱ 1 large onion, chopped

✱ 25g (1oz) butter

✱ 1tbsp chopped rosemary

✱ 1tsp ground nutmeg

✱ 400g (14oz) boneless, skinless chicken thighs

✱ 500g (1lb 2oz) cooked ham, thickly sliced

✱ 50g (1¾oz) shelled pistachio nuts, chopped

✱ 50g (1¾oz) fresh cranberries

✱ 50g (1¾oz) dried cranberries

✱ 3tbsp chopped thyme or lemon thyme ✱ 350g (12oz) chicken breast fillets, cut into long, 1cm (½in)-thick slices FOR THE PASTRY

✱ 375g (13oz) plain white flour

✱ 375g (13oz) strong white flour

✱ 140g (5oz) butter

✱ 175g (6oz) lard

✱ 1 beaten egg, for glazing

FOR THE JELLY

✱ 3 leaves gelatine

✱ 350ml (12fl oz) hot, strong chicken stock

✱ 20cm (8in)-diameter deep, loose-based or springform cake tin, greased and lined with baking paper

1 Gently fry the onion in the butter with the rosemary and nutmeg until soft, then set aside to cool. Mince the chicken thighs and 300g (10oz) ham in a processor. Put in a bowl and add the cooked onion, pistachios, cranberries and thyme. Season well.

2 To make the pastry, mix together the flours and 2tsp salt in a large bowl, then make a well in the centre. Melt the butter and lard in a pan with 200ml (7fl oz) water. Turn up the heat and when just bubbling, pour into the well and mix together to make a dough.

3 When just cool enough to handle, knead the dough until smooth. Pull off about one-quarter of the dough, wrap in clingfilm and set aside for the lid of the pie. Roll out the rest of the dough into a disc slightly bigger than the base of the tin. Work the pastry up the sides of the tin using your knuckles, so it comes to just above the top of the tin.

4 Heat the oven to 180°C or Gas Mark 4. Evenly cover the base with half of the remaining sliced ham, followed by half of the chicken breast slices and half of the minced mixture, pressing firmly to pack down. Repeat with the remaining ham, chicken and mince. Roll out the reserved pastry to make a lid. Brush the top edge of the pastry with beaten egg, place the lid on top and press the edges to seal. Crimp the edges with a fork and make a small hole in the middle. Brush the top with beaten egg, decorate with any pastry trimmings and brush these with more egg.

5 Put in the oven and bake for 1 hour. Carefully remove the pie from its tin, brush the sides and top with more egg and bake for a further 30 mins until it is browned and crisp. Leave to cool completely, before chilling in the fridge.

6 To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water, then stir into the hot stock to dissolve. Cool for 10 mins before pouring through the hole in the top of the pie, using a small funnel or jug, until full. You may not need all of the stock. Chill for a few hours before serving cold. The pie will keep for 3 days in the fridge.

SERVES 10 Calories: 765 Fat: 39g Saturated fat: 18g Carbohydrates: 63g