Heat oven to 200C/180C fan/gas 6.
Brush a 23cm springform tin with
melted lard and dust with a little flour.
Whizz the chicken thighs in a food
processor to mince them. Add the onion
and blitz again to chop it. Tip into a bowl.
Add the spices, sausagemeat, lardons,
parsley and some salt. Mix really well.
To make the pastry, melt the lard in a
saucepan with 150ml water and the milk.
When melted, remove from the heat,
tip in the flour and beat well. Knead on
a lightly floured work surface, then roll
out and use two-thirds to line the tin.
Spoon in half the sausage mixture
and top with the apricots and half the
chicken breasts. Cover with the rest of
the sausage mixture, then press the
remaining chicken breasts on top.
Roll out the remaining pastry and use to
cover the pie. Press firmly onto the filling,
then bring the pastry from the sides over
the top and seal. Make a hole in the top
of the pie for steam to escape, and brush
well with the egg. Bake for 30 mins, then
reduce oven to 180C/160C fan/gas 4 and
bake for 1 hr more. Cool in the tin.