Chicken, Ham and Asparagus Pie

Chicken and Ham Filling

• 800 g chicken meat, boneless and skinless mixture of breast and thigh, diced (2 cm)
• 220 g shredded ham hock
• 4 sprigs fresh tarragon leaves only, roughly chopped
• 4 sprigs fresh parsley leaves only, roughly chopped
• 2 tsp garlic powder
• 2 tsp fine sea salt
• ½ tsp ground white pepper

Pie

• 700 g water
• 250 g fine asparagus trimmed
• 550 g strong white bread flour plus extra for dusting
• 70 g unsalted butter diced
• 1 tsp fine sea salt
• 100 g lard diced, plus extra for greasing
• 1 medium egg beaten