Ingredients
450g pork and leek sausages, skinned
200g cooked ham sliced into chunks
1 small onion, finely chopped
100g chopped dried apricots
100g fresh cranberries
20g chopped parsley
300g chicken breast
60g fresh breadcrumbs or a sage and onion stuffing mix
Method
Place a deep pan onto the boiling plate and add the lard and water. Once the lard has completely dissolved remove from the heat and add the flour to form a ball of dough.
Lightly oil a 2lb loaf tin. Roll out to two thirds of the dough to approx. 2-3mm thick. Line the tin with the pastry.
Slice the raw chicken breast into 1cm thick pieces and pan fry on the boiling plate until cooked, put to one-side.
In a mixing bowl, add the sausage meat, onion, parsley, ham, dried apricots and cranberries, season well and mix thoroughly. Spread half the filling into the loaf tin and lay the cooked chicken on top, try to create an even layer.
Add the remaining sausage mix on top of the chicken and then roll out the leftover dough to cover the top of the tin. Crimp around the edge to seal the pastry together, lightly brush the top with the beaten egg.
Place the tin on the bottom shelf of the top oven and bake for 1 hour at 220 degrees. Once cooked it should be golden brown all over, remove from the oven and allow to cool for 45 minutes.
Once cooled, slice and serve warm.
