Raised pork, rosemary and apricot pie | Sainsbury`s Magazine

Ingredients

• 1 x 420g pack pork shoulder steaks
• 75g dry-cured streaky bacon
• 1 x 500g pork mince (20% fat)
• 1 medium onion, finely chopped
• ¼ tsp freshly grated nutmeg
• 3 rosemary sprigs, leaves only, finely chopped
• 2 tsp sea salt
• 100g dried apricots, roughly chopped
• 1 medium egg, beaten, for brushing the pastry
• 450g plain flour, plus extra for dusting
• 275g chilled unsalted butter, cut into pieces
• 2 medium eggs
• 1 medium egg yolk
• 2 sheets Dr Oetker gelatine
• 200ml fresh chicken stock