Prepare the Pastry: In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.

Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.

Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

Make the Filling: In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.

Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.

Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.

Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

Assemble and Bake the Pie: Preheat the oven to 170°C (340°F).

Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.

Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

Serving: Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.