Timpana Recipe - Great British Chefs

Ingredients

• 3 large tomatoes, ripe, or 400g tinned chopped tomatoes
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp of olive oil
• 400g of pork mince
• 100g of pancetta, or bacon, cut into 1cm pieces
• 2 tbsp of tomato purée
• 500ml of chicken stock
• 1/2 tsp allspice powder
• 1/4 tsp ground nutmeg
• salt
• freshly ground black pepper
• 180g of chicken livers, membranes removed, diced into 2 cm (3/4 in) pieces
• 1 1/2 tbsp of unsalted butter
• 300g of macaroni pasta, (straight, not elbow) or penne
• 5 eggs, 2 of them hard-boiled, peeled and quartered
• 80g of Parmesan, grated
• 450g of plain flour, plus extra for dusting
• 210g of butter, chilled and diced, plus extra for greasing
• 1/2 tsp salt
• 100ml of iced water, or up to 120ml
• 1 egg
• 2 tbsp of milk