Chicken and duck picnic pie

Sift flour and salt into a bowl. Heat the fat in a pan with milk and water till fat melts. Bring to the boil and immediately tip into the flour. Beat with a wooden spoon to make a soft dough. Cover with the cling film while making the filling.

For the filling:

Mix the chicken, sausagemeat, onion, nuts, oregano and seasoning. Cut duck into thin strips and the apricots into slices.

Preheat the oven to 200C. Set aside a third of the pastry. Roll out the larger part of the pastry and line the base and sides of the spring form. Press half chicken mix into pastry case. Arrange duck strips and fill any gaps with apricots. Spread the rest of chicken mixture over. Mix egg yolk with 1 tb spoon of water and brush aroud the pastry rim.

Roll pastry for lid, place it on top sealing well. Trim off excess pastry. Make a hole in a centre of of pie and 6 around top edge. Brush top with egg glaze. Decorate. Bake on a baking sheet for 30 minutes. reduce temperature to 180C and bake for another 1 1/2 hours, cover with foil to prevent burning. Leave to cool. Heat the stock and dissolve gelatine in it. Leave to cool but not until set. Pour into pie through the holes. Chill the pie before serving.