Chicken with pork sausagemeat and pancetta enriches this recipe for classic chicken and ham pie.
Preheat the oven to 180C/350F/Gas 4.
For the pastry, sift the flour into a bowl and season with salt and white pepper.
Heat the milk, water and lard in a saucepan until the lard has melted and the mixture begins to boil.
Pour the milk mixture onto the flour and stir well to form a dough. Tip the dough onto a floured work surface and knead for 3-4 minutes, or until smooth.
Cut off one third of the dough and reserve for the pie lid. Roll out the remaining dough and use it to line a 450g/1lb pork pie tin.
For the filling, place all of the filling ingredients into a bowl and mix until well combined. Spoon into the lined pork pie tin.
Roll out the reserved pastry.
Brush some of the beaten egg around the edges of the tin and carefully place the lid on top.
Cut away any excess pastry and crimp the edges with a fork. Cut a hole in the centre of the pie lid to allow steam to escape.
Brush the top of the pie with the remaining beaten egg.
Cover the pie with aluminium foil and bake for 1½ hours. Remove from the oven and set aside to cool completely.
Serve with the apple chutney.
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