Chicken and Pork Pye
adapted from the multitude of recipes with such mixtures

1 c chicken broth
1/2 c white wine (optional)
8 0z pound pork minced/ground
1 pound chicken thighs cubbed in 1" pieces
3 egg yolks, beaten - plus one for egg wash
1 tea. ginger powder
1 tea. black pepper or long pepper
1 tea sugar
1/2 tea salt
3 dates minced
1/4 c. currants
1 recipe flaky pastry - substitute water with chicken broth

Egg wash - 1 egg yolk mixed with 1 T. water

Mix spices and dates with ground pork and half the wine. Mix the chicken with the currents in the chicken broth and half the wine. Roll out half the pastry. Line an 9" deep dish pie pan with the pastry. Fill with the pork mixture. Then fill with chicken and current mixture. Mix egg yolks pour into pastry. Be careful not to overfill with liquid. Roll out remaining pastry. Cover the pie with the top crust and seal the edges. Cut steam vents in the top crust. Brush crust with egg yolk wash. Heat oven to 425º. Put pie in oven and immediately reduce heat to 350º. Cook for 45 - 60 minutes. Pastry should look golden brown and meat be at 175º. Remove from oven and cool.

Pastry:
2 cups flour
1 tea. salt
3/4 c. cold butter
1/2 c. chicken both
Mix well, cutting in the butter. Knead a bit until smooth, being careful not to get too warm. Wrap in plastic wrap and place in refridgerator while making the filling.

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