Ingredients

• 1.5kg/3lb 5oz mixed
• boned
• diced game meat
• such as rabbit
• pheasant
• partridge
• 300g/10½oz pork belly
• minced
• 150g/5½oz dried apricots
• 75g/2½oz hazelnuts
• roughly chopped
• 75g/2½oz unsalted pistachios
• ½ tsp ground nutmeg
• 2 bunches fresh sage
• leaves picked
• 2 leaves gelatine
• 200ml/7fl oz hot chicken stock
• salt and freshly ground black pepper
• 340g/12oz plain flour
• plus extra for dusting
• 75g/2½oz strong white bread flour
• 55g/2oz cold unsalted butter
• cut into roughly 1cm/½in dice
• ½ tsp salt
• 75g/2½oz lard
• plus extra for greasing
• 1 egg yolk
• beaten
• to glaze
• 150g/5½oz soft light brown sugar
• 50g/1¾oz sultanas
• 50g/1¾oz currants
• 125ml/4fl oz malt vinegar
• 2 eating apples
• cored
• roughly chopped
• 3 tomatoes
• roughly chopped
• 1 shallot
• finely chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 25cm/10in spring-form pie tin
• about 8cm/3in deep
• with lard.
• For the filling
• in a large bowl
• mix together the game meat
• minced pork belly
• dried apricots
• hazelnuts and pistachios. Season with salt
• freshly ground black pepper and the nutmeg and mix again.
• For the hot water crust pastry
• mix together the flours in a bowl
• then rub in the butter lightly using your fingertips. Heat 200ml/7fl oz water
• the salt and lard in a saucepan until just boiling. Pour the liquid on to the flour and mix well using a spoon. As soon as it is cool enough to handle
• tip it on to a lightly floured surface and knead until you have a smooth dough.
• Cut off two-thirds of the pastry and roll it out on the floured surface using a rolling pin
• then use it to line the prepared tin
• leaving any excess hanging over the edge. Make sure there are no cracks in the pastry. Roll out the remaining pastry and set side.
• Spoon a quarter of the filling into the pastry case
• then lay a line of fresh sage leaves on top. Repeat three times
• until all the filling is used up. Press down to level the surface.
• Brush the pastry edge with beaten egg yolk
• then place the reserved pastry on top. Crimp the edges to seal them
• and trim off the excess pastry. Brush the top with more egg yolk and make a hole in the centre of the lid for steam to escape and for the gelatine mix to be poured in.
• Place the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours. Transfer the pie to a wire rack and leave to cool for 10 minutes.
• Soak the gelatine in a shallow bowl of cold water for 5 minutes. Squeeze out the excess water and whisk the gelatine into the hot stock in a jug. Carefully pour the stock into the hole in the pie lid
• filling any spaces. (This must be done when the pie is hot
• if done when cold the jelly will sit on the top and not soak in.) Leave to set overnight before serving.
• For the chutney
• heat a large frying pan until hot. Add the sugar
• sultanas and currants and heat until the sugar just melting. Add the vinegar and cook until it has dissolved and is starting to caramelise. Stir in the apples
• tomatoes and shallot and cook for 10 minutes
• or until the apples are tender and the mixture has thickened. Remove from the heat and transfer to a sterilised jar.
• To serve
• cut the pork pie into thin slices and place it on a serving plate. Spoon the chutney alongside.