British Pork Huntsman Pies | Saveur

Ingredients

• For the pastry
• 4 1⁄2 cups (1 lb. 4 3/4 oz.) all-purpose flour, plus more
• 1 tsp. kosher salt
• 2 sticks chilled unsalted butter, cut into cubes
• 1 large egg, lightly beaten, for brushing
• For the filling
• 3 tbsp. vegetable oil
• 1 celery stalk, minced
• 1 small yellow onion, minced
• 2 tbsp. minced flat-leaf parsley
• 1 tbsp. minced sage
• 6 oz. crustless white bread, cut into 1/2-inch cubes
• 1⁄3 cup chicken stock
• 1 1⁄2 tsp. kosher salt, plus more
• Freshly ground black pepper
• 2 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 boneless, skinless chicken breast, cut into 1-inch pieces
• 1 lb. pork shoulder, trimmed and cut into 1/4-inch cubes
• 4 oz. skinless pork belly, cut into 1/4-inch cubes
• 4 oz. slab bacon, cut into 1/4-inch cubes
• 1⁄4 tsp. freshly grated nutmeg
• 1⁄4 tsp. ground white pepper
• Westmorland chutney, for serving