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
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