A classic combination of layered pork, chicken and ham in a hot water crust pastry case, topped with a lattice lid.
Produced to a 25-year-old recipe by master pie-makers in Leicestershire using the finest ingredients, including herb marinated chicken, British pork with a rich pork jelly stock made the traditional way, and quality flour and lard for pastry that’s wonderfully rich and crisp.
A brilliant buffet centrepiece to serve with salads, cheese and chutneys.
Please note, images are serving suggestions only.
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