Meat Pie with Hot-Water Crust

marthastewart.com

Kimr

subheading: Ground Meat:

8 ounces fatback, cut into 2-inch pieces

6 ounces chicken livers, rinsed and patted dry

6 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

6 ounces boneless pork shoulder, cut into 2-inch pieces

subheading: Filling:

2 tablespoons extra-virgin olive oil

3 shallots, minced

1 ounce fatback, cut into ¼-inch pieces

3 ounces chicken livers, cut into ¼-inch pieces

8 ounces boneless, skinless chicken thighs, cut into ⅓-inch pieces

8 ounces boneless pork shoulder, cut into ⅓-inch pieces

2 tablespoons brandy, such as cognac

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

½ teaspoon ground allspice

½ teaspoon ground coriander

¼ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

½ cup sliced pistachios, preferably Sicilian

subheading: Hot-Water Crust:

3 ½ cups unbleached all-purpose flour, plus more for dusting

1 ½ teaspoons kosher salt

1 ½ sticks (¾ cup) unsalted butter

6 ounces lard

1 cup unbleached bread flour

subheading: Aspic:

1 envelope (¼ ounce) unflavored gelatin

½ to ¾ cup chicken stock, preferably homemade, heated

Directions at marthastewart.com

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