Miguel Maestre's sweet and savoury chicken pie

METHOD

1. Preheat oven to 200°C.
2. Place chicken in a large saucepan or stockpot. Cover with cold salted water. Bring to a boil. Simmer gently for about 45 minutes or until cooked through. Remove from heat, stand for 30 minutes.
3. Remove chicken, reserving 1 cup of the liquid. Refrigerate chicken until cold. Remove and shred meat. Combine meat with enough of reserved liquid to give a slightly wet consistency.
4. Place pork fat and sugar in large bowl of an electric mixer. Using the paddle attachment beat until light and fluffy. Beat in rind. Add eggs one at a time, beating between additions. Add flour gradually. Beat to just combined and form a dough.
5. Roll half the dough between two sheets of baking paper until large enough to line base and side of a 24cm round, loose-based, flan tin. Blind bake for 10 minutes. Remove weights and bake for a further 10 minutes.
6. Fill with chicken and boiled eggs.
7. Roll remaining dough between two sheets of baking paper until large enough to cover pie. Trim edges and press with a fork to seal. Brush with egg.
8. Cook in the oven for 30 minutes or until pastry is golden and crisp. Serve.