Ingredients

8 x 4 lb Chicken

Method

Simmer chickens and belly pork with seasonings and onions and carrots. When chicken is tender, remove and let cool covered with some of the stock.

Continue cooking pork till tender.

Cube both meats.

Alternate in pie dish.

Season and sprinkle with parsley.

Strain liquid. Measure 10 pints. Add gelatine to liquid.

Bring to the boil.

Taste for salt.

Pour over meat.

Make a crust from puff pastry or short crust. Roll out thinly place. Damp the rim of the pie dish and place the pastry over it. Seal well.

Brush crust with egg, bake 20 minutes in hot oven.