INGREDIENTS
300 g
Back bacon rashers, smoked
300 g
Chicken breast and thigh meat
240 g
Dried apricots
2
sprigs Thyme, fresh
1
Egg, free-range
1
Chicken stock cube
40 g
Flour, strong
60 g
Lard
200 g
Plain flour
1 tsp
Salt
1
Salt and freshly ground black pepper
50 g
Butter
130 milliliters
Water
1/4 pint
Water, hot
2
Leaves gelatine