Chicken and ale pie
A showstopping centrepiece that can be made ahead.
PER SERVING 445 cals, 23g fat, 8g sat fat, 37g carbs
SERVES 12 PREP 1 hr, plus setting, cooling and chilling COOK 2 hrs FOR THE PASTRY
✱ 550g plain flour, plus extra to dust
✱ 2tsp salt
✱ 150g lard, cut into pieces
FOR THE FILLING
✱ 550g diced pork shoulder, finely chopped
✱ 1 shallot, finely chopped
✱ 50g pistachio nuts, toasted
✱ 1tsp finely chopped rosemary
✱ 450g chicken breasts, cut into slices
✱ 2 medium eggs, beaten, to glaze
✱ 3 sheets leaf gelatine
✱ 150ml hot pork or chicken stock
✱ 150ml strong ale, such as Old Speckled Hen
YOU WILL NEED
✱ 18cm deep round loose-based cake tin, greased and the base lined; baking beans
Heat the oven to 180C Fan/Gas 6. Put the flour and salt in a heatproof bowl. Melt the lard in a saucepan with 275ml water, then bring to the boil. Add to the flour and
