|Hot water crust pastry||10 Ounce (275 Gram)|
|Raw chicken||8 Ounce (225 Gram)|
|Pigs liver||8 Ounce (225 Gram)|
|Parsley sprigs||2 (Few Sprigs)|
|Fresh breadcrumbs||5 Tablespoon|
|Tomato puree||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Shelled hazelnuts||2 Ounce (50 Gram)|
|Pork sausage meat||8 Ounce (225 Gram)|
|Dried sage||1⁄2 Teaspoon|
Roll out three-quarters of the pastry into a round to line the base and sides of an 18-cm/7-in cake tin.
Roll the remaining pastry into a round to use as a lid, reserving a little for decoration.
Cut the chicken into 2.5-cm/1-in pieces and mince, using the double-bladed chopping knife.
Remove from the bowl and set aside.
Remove the skin from the liver, peel and quarter the onion and mince together with the parsley and whole egg, using the double-bladed chopping knife.
Turn this mixture into a mixing bowl and stir in the breadcrumbs, tomato puree and seasoning.
Use one-third of the liver mixture to make a layer in the base of the pastry-lined tin.
Mix the whole hazlenuts with the chicken and use this to make a second layer in the pastry case.
Make another layer with half of the remaining liver mixture.
Mix the sausagemeat and sage together and season well.
Form a fourth layer with the sausagemeat and finish with the remaining liver mixture.
Brush the edges of the pastry with water and cover with the pastry lid, pressing the edges together to seal.
Make a hole in the centre of the pie for steam to escape, use the remaining pastry pieces for decoration and brush all over with lightly beaten egg white.
Cook in a moderately hot oven (200 C, 400 F, gas 6) for 30 minutes then reduce the oven temperature to moderate (I80C, 350F, gas 4) for a further 1-1 1/2 hours.
Allow the pie to cool in the tin.