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