This recipe brings you the warmth of homemade pie with a not so traditional method. This layered pie will provide you with a taste like no other.

Serves 8 
Preparation and Cooking time: Approx 100 minutes

For the Pastry:

Lamb Brand Auntie’s Mix Flour 375g

Butter 180g, cubed

Iced Water 44ml

Egg 1, lightly beaten

For the Filling:

Lamb Brand Parsley 2 tbsp

Lamb Brand Mixed Herbs 1 tsp

Minced Chicken 1kg

Gammon 200g, slices

Eggs 2, lightly beaten

Spring Onions 3, finely chopped

French Mustard 2 tsp

Cream 80ml

For the Pastry: Sift the flour in a bowl, and in a food processor process the flour and butter for 15 seconds or until crumbly. Gently add water and process for another 20 seconds. Turn onto a lightly floured surface and work dough into a smooth ball. Roll out . of the pastry to line a 20cm spring form tin leaving some pastry hanging over the side. Cover with plastic wrap and refrigerate for some time. Wrap the remaining pastry also in plastic wrap and refrigerate until further use.

For the Filling: Mix together the minced chicken, herbs, eggs, spring onions, parsley, mustard and cream and season well. Spoon . of the filling into the pastry lined tin and smooth the surface. On top put as a layer half the gammon and spoon another . chicken filling, followed by the remaining gammon and then a final layer of chicken filling. Brush the sides of the pastry with the beaten egg. Roll out the remaining pastry to make the lid, pressing the pastry edges together. Trim the edge and brush with the beaten egg and bake in the preheated 180‹C oven for approximately 1 hour or until golden. Let it cool before serving.