Chicken and Herb Picnic Pies recipe | Delia Smith

Ingredients

• 1 fl oz (25 ml) milk
• 3 oz (75 g) pure vegetable fat
• 8 oz (225 g) strong plain flour, plus a little extra for dusting
• ½ teaspoon English mustard powder
• ½ teaspoon mixed spice
• ½ teaspoon sea salt
• a good grating of nutmeg
• 3 large egg yolks (2 yolks to be used for glazing the pies)
• 1-2 skinless chicken breasts (7 oz/200 g)
• salt and freshly milled black pepper
• ¼ teaspoon ground mace
• 5 oz (150 g) good-quality pork sausagemeat (I often use skinned sausages)
• 2 spring onions (including the green parts), finely chopped
• ½ teaspoon chopped fresh thyme, plus 6 small sprigs
• 1 teaspoon chopped fresh sage
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice, and ½ teaspoon finely grated zest
• 1 tablespoon double cream