Okay, here it goes:Ingredients for a 1.5 litre rectangular tin (a tin with folding-down sides is advisable):
For the dough (or is it pastry? I'll stick to dough, although it MAY be pastry.):
500 g plain flour
150 g lard
50 g butter, salt, one egg yolk
For the filling:
350 g chicken or turkey
400 g pork belly
Salt, 1 tsp white pepper
1/2 tsp macis (or to taste)
300 g chicken or turkey liver
2 tbsp Butter
300 g chicken- or turkey breast fillet
100 g cream
2 cl Madeira
3 tbs green peppercorns
1 tsp pimento (allspice)
A large pinch of cayenne pepper
grated lemon peel from 1 lemon
For the glaze:
1 egg yolk, 1-2 tsp cream
For the jelly
3 leafs of gelantine
200 mg stock
100 ml Port
Flour for rolling out the dough
Fat to grease the baking tin
Time to make: About 2 hours
Cooling time: 12 hours
Method:
1. Knead the ingredients for the dough quickly together together with 100-150 ml cold water, put in a cold place.
2. For the filling dice chicken or turkey meat and pork's belly and put through a mincer twice or mince thoroughly in a food processor. Season generously with salt, pepper and macis and blend throughly. Put in a cold place.
3. Remove the sinews from the liver. Heat the butter and brown liver lightly. Drain (let drip off) on kitchen roll, season with salt and pepper. Brown the chicken- or turkey breast fillets. Blend the (in the meantime cooled) forcemeat with cream, Madeira, green pepper corns and ground lemon peel, season generously. Pre-heat the oven to 220° C.
4. Roll out the dough about 4 mm thick in a rectangular shape. Mark the outline of a baking tin and cut out. Grease the baking tin and line with the dough. Roll out the remaining dough about 1/2 cm thick and cut out in the shape of a top. Leave a little bit dough for ornaments.
5. Fill a third of the forcemeat into the baking tin, place the fillets in the middle and cover with a thin layer of forcemeat. Do the same with the livers and cover with the remaining forcemeat. Knock the tin on the desk a couple of times to prevent "air bubbles". Place the cover on top and attach it firmly to the dough lining.
6. Cut two small "chimneys" out of the cover (1 cm diameter) to allow the steam to escape. Whisk the egg yolk with the cream and brush the cover. Cut out ornaments, place on the cover and brush with egg yolk/cream as well.
7. Bake at 220°C for about 15 minutes, then cover with aluminium foil and bake at 180° C for another hour. If necessary pour away the juices from time to time.
8. Take the tin out of the oven and let cool down completely. Put in the fridge. For the jelly soak the gelantine in cold water. Heat the stock with the port and dissolve the gelantine in it. Let cool down a bit and pour the liquid through the "chimneys" into the pie (with the help of a funnel if necessary) and put back into the fridge for the jelly to set.
Good with (Sauce Cumberland or) Orange Sauce.
A real pain to make, but worth it. Great as a special gift for special friends who have everything else!
