Mary Berry makes tasty raised chicken and ham pie with hot water crust pastry for the festive season on Mary Berry’s Absolute Christmas Favourites.

Mary says: “This pie is perfect for a Boxing Day feast: replace the meat with cooked turkey and ham to use up Christmas leftovers.”

The ingredients for the filling: 6 large free-range eggs, 450g pork sausage meat, 1 tbsp chopped fresh thyme leaves, 1 lemon, finely grated zest only, 4 pickled walnuts, drained and dried with kitchen paper, 500g chicken breasts, skin removed, sliced into long strips, 1 x 200g piece gammon steak, rind removed, sliced into long strips,salt and freshly ground black pepper.

For the hot-water crust pastry: 250g plain flour, plus extra for dusting, 100g lard, plus extra for greasing, pinch salt and 1 free-range egg, beaten, for glazing.