Rub in the lard adding the salt and freshly milled black pepper and blend thoroughly until it looks like breadcrumbs.
Add the water to the mixture.
Mix to a firm dough.
Place the pastry into a food bag and fridge for 20 minutes.
TO MAKE THE PASTY:
Put the chicken meat into a frying pan with the butter, leeks and parsley, cook and cover for 25 minutes, stirring every five minutes.
Add the jelly and potatoes, seasoning, black pudding and allow to cool.
Roll out the pastry to 5mm / 1/4 inch in thickness and cut out eight X 15cm/ 6 inch rounds.
Place the chicken mixture into the centre of each round, dampen the edges of each round and fold them over to make a half moon shape, pinch and crimp the edges.
Glaze with the beaten egg and put the pasties onto a greased baking sheet and bake at gas mark 4, 180c/350f for 35 minutes.
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