7 April 2000

COOKERY

CORNER

A MONTHLY COLUMN SUPPLIED BY WAITROSE

Pork, apricot & pickled walnut pie

Pastry:

450g (1lb) plain flour

10ml (2 teaspoons)

fine sea salt

125g (41/2oz) lard

150ml (5 fl oz) water

and milk, mixed

Filling:

454g pack Waitrose British diced pork, finely chopped

zest of 1 lemon

125g (41/2oz) ready-to-eat dried apricots, roughly chopped

8 pickled walnuts, chopped

salt and black pepper

2 chicken breasts, beaten flat 1 egg, beaten

1 sachet gelatin

Mix the flour and salt in a bowl. Melt the lard into the liquid in a small pan and bring to the boil. Pour into the flour and mix to a soft dough. Knead gently on a floured surface until smooth, cover with the bowl and leave until cool.

Mix together all the ingredients for the filling except the chicken. Roll out two thirds of the pastry and line the base and sides of a 20cm (8") round spring-form tin. Pack half the filling into the tin, then layer the chicken breasts and top with the remaining filling. Roll out remaining pastry to make a lid, dampen edges, press to the sides of the pie and seal them decoratively. Make a small hole in the centre and brush the lid of the pie with egg glaze.

Bake in a preheated oven at 220C, (425F, gas 7) for 30 minutes, then lower to 180C, (350F, gas 4) and cook for a further 30 minutes.

Carefully remove the sides of the tin. Brush pie with egg wash and cook for a further 30 minutes, brushing 2 or 3 times more.

Allow to cool completely, chill overnight. Dissolve the gelatin in 300ml (1/2 pint) of hot water or stock, cool completely. Gradually tip as much into the pie as possible, then return to the fridge for a further 2 hours before cutting.