Directions

1. 1

   Trim the woody base from each asparagus spear. Bring a large pot of salted water to a boil and cook the asparagus for 2 minutes until bright green. Transfer immediately to a bowl of ice water to halt cooking, then drain. Carefully slice off just the asparagus tips and reserve them separately. Cut each chicken breast lengthwise into long strips about two fingers thick. Wrap individual prosciutto slices around some of the asparagus spears and some of the chicken strips, creating neat bundles. Set aside.

2. 2

   In a bowl, combine the sausage meat with the chopped pistachios. Season generously with cayenne pepper and freshly ground black pepper. Mix well with your hands until evenly distributed. Set aside.

3. 3

   Preheat your oven to 200°C (180°C fan/gas 6). Place a baking sheet on the middle rack to preheat. Line a 2-liter terrine dish or loaf tin lightly buttered with a piece of parchment paper cut to fit the bottom and sides with overhang.

4. 4

   Combine flour, 2 teaspoons fine sea salt, mustard powder, and a pinch of nutmeg in a large bowl. In a saucepan, combine the lard, butter, and milk with 250ml water. Heat gently until the fats are completely melted. Pour the warm liquid into the flour mixture and stir vigorously with a wooden spoon until fully combined. Turn the dough out onto a work surface and knead briefly until it comes together into a cohesive mass. Wrap two-thirds of the dough and set aside to prevent drying.

5. 5

   Roll out the larger portion of dough into a rectangle large enough to line the prepared dish with overhang on all sides. Carefully press the dough into the bottom, corners, and up the sides of the dish, using your fingers to ensure even coverage.

6. 6

   Pat one-quarter of the sausage mixture into a rough shape that fits the dish and press it evenly into the bottom. Begin layering the remaining filling: alternate layers of wrapped asparagus and chicken bundles with the remaining sausage mixture, pressing everything down firmly with your hands as you build up the layers. Finish with a generous layer of sausage mixture mounded slightly above the rim.

7. 7

   Brush the overhanging pastry edges with some of the beaten egg. Roll out the reserved dough portion into a rectangle and carefully drape it over the top of the filled pie. Gently press the top and bottom pastry edges together to seal. Using a small knife, trim the excess pastry. Crimp the edges decoratively by pinching with your fingers. If desired, use pastry trimmings to decorate the top. Brush the entire top surface with beaten egg and pierce three evenly spaced holes along the center using a skewer or small knife.

8. 8

   Place the pie on the preheated baking sheet and bake for 1 hour 45 minutes. If the pastry begins browning too quickly after the first hour, reduce the oven temperature to 180°C (160°C fan/gas 4). About 20 minutes before the pie is done, brush the top again with beaten egg and sprinkle with flaky sea salt. The pie is ready when the pastry is deep golden brown. For accuracy, insert a digital thermometer through one of the top holes—the internal temperature should reach 70°C or higher.

9. 9

   Remove the pie from the oven and allow it to cool completely on the baking sheet, then transfer to the refrigerator to chill thoroughly. The pie can be made up to three days in advance and chilled until serving time. To serve, carefully remove the pie from the tin, place it on a cutting board, and slice into neat portions.