Method

• 1.
  For the pie mixture, place the mince, livers, bacon, apricot, eschalot, rosemary, port, salt, nutmeg, sugar, quatre spice and 1 tsp freshly ground black pepper in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and sticky to the touch. Whisk the cream and eggs in a small bowl. With the motor on low, slowly add to the mince mixture and beat until well combined (mixture should thicken and be slightly gummy). Chill for 45 minutes.
• 2.
  For the dough, place flour, sugar and 1 tsp fine salt in a clean stand mixer fitted with the paddle attachment and mix to combine. Add butter and beat on slow speed until mixture resembles chunky breadcrumbs. Place egg and 85ml water in a jug and whisk until smooth. On low speed, slowly add egg mixture until just incorporated (do not overmix). If needed, tip onto a clean work surface and finish bringing the dough together by hand. Weigh 200g dough and flatten into a rectangle (this will be for the lid). Flatten remaining dough into a larger rectangle. Chill both for 30 minutes.
• 3.
  Grease a 24cm x 13cm x 6.5cm-deep loaf pan. Roll smaller portion of dough on a lightly floured sheet of baking paper until a 5mm-thick, 16cm x 27cm rectangle. Using the inverted loaf pan as a guide, cut out a rectangle of dough for the lid. Using a small sharp knife, cut out three 1cm vent holes along the centre. Chill until ready to assemble.
• 4.
  Roll remaining dough on a lightly floured sheet of baking paper until a rough 35cm x 45cm rectangle. Use to line prepared pan (be extra careful to ensure no holes or tears) and gently press dough into corners using a ball of excess dough. Using scissors, trim excess dough, leaving a 2cm overhang all over.
• 5.
  Add the filling, pressing mixture in with the back of a spoon to avoid air bubbles. Whisk extra egg yolk in a small bowl with 1 tsp water and brush pastry overhang with egg wash. Place the lid on top and use a fork to press and seal edges of pie. Using scissors, trim and tidy edges of excess dough. Brush with egg wash, making sure not to block the vent holes.
• 6.
  Chill, uncovered, for 30 minutes. Preheat oven to 220°C/200°C fan-forced.
• 7.
  Bake pie for 15 minutes. Reduce oven to 190°C/170°C fan-forced and bake for 35 minutes. Stand on a wire rack for 30 minutes, then chill until completely cold, or overnight.
• 8.
  Remove from fridge 30 minutes before serving. Serve at room temperature with salad, cornichons and mustard.