A classic English dish with a twist of apple and thyme
Finely chop the meat, apple, garlic and herbs. Mix well and set aside. Make sure you remove the hard fat.
Preheat the oven to 350F/180C.
Heat the water and butter until a high simmer. Add the flour to a mixing bowl and create a well. Pour the hot liquid into the bowl and mix well. Turn out onto a floured surface and knead for a minute or so.
Line the bottom of an 8"/20cm springform pan with parchment paper. Divide the pastry in a 1/3 and 2/3. Cover the 1/3. Roll out the rest thinly and place into the pan. Press the pastry up the sides, make sure there aren't any holes or cracks. Press the filling into the pastry.
Roll out the remaining pastry and place it on top of the filling. Pinch the ends together. Use a wooden spoon end to create a hole in the top.
Bake for 30 minutes then reduce the temperature to 325F/160C and bake for 90 minutes more. Brush the beaten egg over the top and bake for 20 more minutes. Let cool.
Bring the chicken stock and thyme to a boil. Add the gelatin and let cool. Using a funnel, carefully pour the gelatin liquid into the pie. Chill overnight in the fridge. Serve with a side salad.