Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
12        oz            plain flour
4         oz            butter
2         oz            lard
1/2       teaspoon      salt
3         fl.oz         water.
12        oz            tin whole chesnuts chopped roughly
12        oz            pork fillet roughly chopped
12        oz            cranberries
1         small         onion finely chopped
1         tablespoon    cooking oil
1         teaspoon      chopped thime
1         teaspoon      chopped sage
3                       eggs
                        salt and pepper

Preparation:

In a bowl,rub the fats into the flour and stir in the salt. Mix into a dough with the cold water,wrap in cling film and chill for 1 hour. Set the ovento 200c. Heat the oil in a pan and fry the onions until soft but not browned. Place the pork and chesnuts in a large bowl and add the onions Stir in the herbs and seasoning to taste and mix well. Beat 2 of the eggs and add to the bowl together with the cranberries,stirring very well to combine. Roll out 2 thirds of the pastry on a floured surface and line a 91/2 inch flan tin. Fill with the pork mixture and smooth it out evenly. roll out the raest of the pastry to make a lid,cover and seal the edges with water. Beat the other egg and brush over the pie to glaze. Bake for 50-60 minutes. Serve hot or cold