2. To make the hot water crust pastry, place the flour in large bowl and make a well. Place the lard, dripping, salt and water into a saucepan over a medium heat, stirring occasionally. Once the fat has melted, pour the liquid into the flour and combine with a wooden spoon. Once cool enough to handle, transfer to a lightly floured work surface and knead for 2 mins. Flatten into a rectangle, about 2cm thick. Fold into thirds, then flatten out again and repeat the folding process once more. Wrap the pastry in cling film and place in the fridge for 30mins to firm up.
4. Meanwhile, preheat the oven to 180C. Place the pie on a baking sheet and bake in the preheated oven for around 50mins or until golden brown. Remove from the oven and allow to cool for 10mins. Remove the pie from the tin and transfer to a wire rack to continue to cool to room temperature. While cooling, pour the reduced cockerel stock through the holes in the pie. This should fill any gaps in the pie and will set when chilled. Transfer the pie to the fridge to chill completely.
5. Cut into slices and serve with a dollop of caramelised red onion chutney.
Meat by The Butchery Ltd and Nick and Jacob at Fosse Meadows Farm