Chicken and Ham Raised Pie

Pastry Ingredients-

Plain Flour ------------------------------------- 500g/1lb 2oz
Salt --------------------------------------------- 2 Teaspoons
Butter ------------------------------------------ 75g/2 1/2oz Diced and chilled
Lard -------------------------------------------- 75g/ 2 1/2 oz Diced and chilled
Cold water ------------------------------------- 150ml/ 5fl oz

Techniques-
The lard can be substituted by more butter.

Instructions-

• 
• Sift the flour and salt into a large bowl.  
• Rub in the butter and larduntil fine crumbs form.
  
  
• Make a well 
  
  
• Add the water
  
  
• Cut with a knife to form coarse crumbs. 
  
  
• Form a dough and knead until smooth.
  
  
• Wrap in cling film and chill for 30 minutes.

Filling Ingredients-

Eggs -----------------------------------------9
Chicken Breasts ----------------------------- 750g/ 1lb 10oz Skinless, cut in chunks
Lean Pork ----------------------------------- 350g/ 13oz Boneless, cut in chunks
Zest ----------------------------------------- 1/2 Lemon
Dries Thyme -------------------------------- 1 Teaspoon
Dried Sage ---------------------------------- 1 Teaspoon
Nutmeg ------------------------------------- Large Pinch
Seasalt & Pepper ---------------------------- To Taste
Cooked Ham -------------------------------- 375g/ 13oz, cut
Sausages ------------------------------------ 2, separate the meat from the skin
 

Filling Instructions-

• Put the chicken, pork, ham, meat from the sausages, zest of lemon, thyme, sage and nutmeg into a large bowl.
  
  
• Add  eggs, salt and pepper to the meats and mix together until well combined.
  
  
• Grease a 20-23cm/ 8-9 inches cake tin.
• Shape three-quarters of the dough into a ball, keep the rest.
  
  
• Roll the dough out to the size of the tin, with a 2cm/ 1inch overhang.
  
  
• Preheat the oven to 200C/400F/Gas 6.
• Boil 6 eggs.
  
  
• Spread half of the filling in the tin and put the eggs on top.
  
  
• Gently push the eggs and cover with the remaining mix.  Fold over the dough overhang.
  
  
• Beat the remaining egg with a pinch of salt.
  
  
• Brush the edges with the egg glaze.
  
  
• Roll out the remaining dough to 5mm/ 1/4 inch thick and lay on top, press to seal and trim.
  
  
• Poke a hole in the centre.  
  
  
• Insert a roll of foil to form a chimmey.
  
  
• Cut out strips 2.5cm/ 1 inch wide and cut them into leaf shapes.  Mark veins with a knife.
  
  
• Arrange the leaves. 
  
  
• Glaze
  
  
• Bake for 1 hour
  
  
   
• After 1 hour, reduce the heat to 180C/ 350F/Gas 4, and bake for another 35 minutes.
  
  
• When baked, discard the foil and chill before unmolding.