Four-Bean Salad
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Four twenty chicken ham pie
Ingredients
- 1 large onion, chopped
- 1 tbsp butter, plus extra for greasing
- 1 tbsp chopped sage
- 1 tsp ground mace
- 300g boneless, skinless chicken thigh (about 3)
- 1kg cooked ham, trimmed of fat and thickly sliced
- 50g shelled pistachio
- 50g cranberry (fresh or frozen)
- 50g dried apricot, diced
- 3 tbsp chopped parsley
- good grating nutmeg
- 700g skinless chicken breast, halved to thin
- chutney and salad to serve, (optional)
- 375g plain white flour
- 375g strong white flour
- 140g butter
- 175g lard
- 1 egg, beaten
- 3 gelatine leaves
- 500ml strong chicken stock, heated
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