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Rustic chicken & apricot pie
- 450g pack boneless, skinless chicken thighs
- 1 medium onion , quartered
- 2 tsp coriander seeds , toasted
- tsp ground coriander
- tsp ground cumin
- tsp freshly grated nutmeg
- 454g pack pork sausages , meat squeezed from the skins
- 200g pack bacon lardons
- 2 tbsp chopped parsley
- 12 ready-to-eat dried apricots
- 340g pack mini chicken breast fillets
- 100g lard , plus extra for the tin
- 450g plain flour , plus extra for the tin
- 3 tbsp milk
- 1 egg , beaten, to seal and glaze
Directions:View on BBC Good Food
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