Chicken, ham, chorizo and herb raised pie recipe | delicious. magazine

Ingredients

• Butter for greasing
• 500g unsmoked British free-range gammon, excess fat trimmed, cut into 1-2cm dice
• 500g free-range skinless chicken breasts, cut into 1-2cm dice
• 250g chorizo, cut into 1-2cm dice
• 4 fresh rosemary sprigs, finely chopped
• 4 tbsp fresh oregano leaves, finely chopped
• 2 garlic cloves, crushed
• Zest 2 lemons
• 1 tsp flaked sea salt
• Generous grinding black pepper
• 1 medium free-range egg, beaten, for brushing
• For the hot-water crust pastry
• 500g plain flour, plus extra to dust
• 1 tsp fine salt
• 1 medium free-range egg
• 80g unsalted butter
• 80g lard
• For the jelly
• 400ml fresh light chicken stock
• 8 whole peppercorns
• 1 garlic clove
• 3 fresh thyme sprigs
• 2 bay leaves
• 4 gelatine leaves (we used Costa)
• 3 tbsp fresh parsley, very finely chopped
• You will also need
• 1.5 litre (28cm x 13cm) terrine
• Digital probe thermometer
• A funnel for pouring in the jelly