Servings: 4

Lard Shortcrust Pastry: subheading: Lard Shortcrust Pastry:
500g plain flour 500g plain flour
150g lard, diced 150g lard, diced
100g butter, cold and diced 100g butter, cold and diced
10g salt 10g salt
4-6 tbsp water 4 to 6 tbsp water
Chicken Stock: subheading: Chicken Stock:
bones from 4 chicken Marylands, chopped bones from 4 chicken Marylands, chopped
2 leeks, green part, diced 2 leeks, green part, diced
1 onion, diced 1 onion, diced
1 bulb garlic, cut in half 1 bulb garlic, cut in half
5 prsley stalks 5 prsley stalks
750ml water 750ml water
Filling: subheading: Filling:
25g plain flour 25g plain flour
25g unsalted butter 25g unsalted butter
2 tbsp olive oil 2 tbsp olive oil
3/4 cup Chicken stock ¾ cup Chicken stock
50g smoked cheddar, grated 50g smoked cheddar, grated
4 chicken Maryland fillets, diced 4 chicken Maryland fillets, diced
150g pancetta, diced 150g pancetta, diced
2 onions, diced 2 onions, diced
2 leeks, white part, diced 2 leeks, white part, diced
3 cloves garlic, crushed 3 cloves garlic, crushed
4 sprigs parsley, chopped 4 sprigs parsley, chopped
4 sprigs thyme 4 sprigs thyme
4 sprigs tarragon, chpped 4 sprigs tarragon, chpped
3 tbsp sour cream 3 tbsp sour cream
pinch lemon zest pinch lemon zest
salt and pepper salt and pepper
Apple, Tomato and Chilli Relish: subheading: Apple, Tomato and Chilli Relish:
3 long chillies 3 long chillies
1 habanero chilli 1 habanero chilli
4 tomatoes 4 tomatoes
1 green apple 1 green apple
1 onion, peeled 1 onion, peeled
2 cloves garlic, peeled 2 cloves garlic, peeled
1/3 cup sugar ⅓ cup sugar
1/3 cup white wine vinegar ⅓ cup white wine vinegar
50g sultanas 50g sultanas
 
egg wash and fennel seeds, to assemble egg wash and fennel seeds, to assemble

Preheat oven to 200C.
For the Pastry, combine the flour, lard, butter and salt in a processor and pulse until mixture resembles breadcrumbs. Add enough water until the dough comes together in a ball. Wrap in cling film and place into the fridge to chill.
For the Chicken Stock, place all ingredients, except water into a deep frypan and place over a medium heat. Cook until browned and caramelised, about 8 to 10 minutes.
Add the water to the pan to deglaze then simmer until liquid has reduced by ⅓. Strain through a lined sieve and set aside.
For the Filling, prepare a roux. Place butter into a hot pan and allow to brown. Add the flour and cook, stirring, for 3 to 4 minutes.
Slowly add Chicken Stock, whisking constantly and cook until thickened. Add smoked cheese and season with salt and pepper. Remove from the heat.
Place a large frypan over medium heat. Add the chicken and cook until browned. Add the pancetta, onion, leek, thyme and garlic and cook until vegetables have softened and chicken is cooked through, about 8 to 10 minutes. Add the remaining ingredients and remove from the heat. Allow mixture to cool slightly then add enough of the roux until chicken filling is just bound together. Season to taste and allow to cool completely in the fridge.
For the Apple, Tomato and Chilli Relish, deseed the chillies (if desired for less heat) and place all ingredients, except sultanas, into a food processor and pulse until finely pureed.
Place into a small saucepan and cook over a low heat, stirring occasionally, until thick, about 35 to 40 minutes. Add sultanas and simmer for 2 to 3 minutes. Season to taste and transfer to a serving bowl.
To assemble pies, roll the pastry out onto a floured bench to a thickness of 3mm. Cut 4 x 14cm circles and 4 x 13cm circles. Line the bases of four 13cm pie tins with larger circles and add filling. Top with remaining circles of dough and crimp edges together to seal. Brush with egg wash and sprinkle lightly with fennel seeds.
Bake until golden, about 30 to 35 minutes. Serve with Apple, Tomato and Chilli Relish on the side.