Soften the onion in the butter with the
sage and mace. Cool for a few mins while
you whizz the chicken thighs and 300g of
the ham in a food processor until minced.
Scrape into a large bowl and stir in the
softened onion, pistachios, cranberries,
apricots and parsley. Season with nutmeg,
lots of black pepper and some salt.
Grease a deep, 20cm round springform
or loose-bottomed tin, then line with
baking parchment. To make the pastry,
mix together the flours and 2 tsp salt
in a large bowl, then make a well in the
centre. Put the butter and lard into a
small pan with 200ml water and very
gently melt. Once melted, turn up the
heat and when just bubbling, pour into
the well and stir with a wooden spoon
to a dough – don’t worry if some
powdery bits remain.
Once cool enough to handle, knead in
the bowl until the dough comes together,
then tip onto your work surface. Set aside
a third, wrapped in a clean tea towel to
keep it as warm and pliable as possible,
while you quickly roll the remaining
dough into a large circle – big enough
to line the tin with a little overhanging.
Ease the circle into the tin, pressing
evenly into the corners and side – you
can be rough with it. Evenly cover the
base with half the remaining sliced ham,
followed by half the chicken breasts and
half the mince mixture, pressing firmly
to pack. Repeat with the remaining ham
and chicken, then a rounded dome of
mince. Put a pie funnel, if you have one,
on the top.
Roll the reserved dough to a circle
large enough to easily cover the pie,
cutting out a hole (if using a pie funnel).
Brush the edge of the pie with some
beaten egg and top with the pastry lid.
Press to seal the edges before trimming
the excess. Crimp the edges between
your thumb and forefinger to seal
thoroughly, then make a small hole
in the middle to let steam escape (if
not using a pie funnel). Brush the top
of the pie with more beaten egg.
Heat oven to 200C/180 fan/gas 6.
Bake the pie for 1 hr. Very, very carefully
remove the pie from its tin, brush the
top and side with more egg and bake for
another 30 mins until browned and crisp.
Leave to cool completely before chilling.
To make the jelly, soak the gelatine in
cold water for 5-10 mins until soft. Squeeze
out any excess water from the gelatine,
then dissolve in the hot stock. Once
cooled, carefully pour into your chilled pie
through the small hole, using a funnel,
until full – you may not need all the stock.
Chill the pie for a few hrs. Serve with
chutney and salad, if you like.