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

Directions

Step 1: For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly.

Step 2: Pour in 3?4 cup ice-cold water and pulse briefly until the dough begins to clump.

Step 3: Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball.

Step 4: Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1?2-inch-thick rectangle.

Step 5: Wrap each rectangle in plastic wrap and refrigerate for 1 hour.

Step 6: For the filling: In a small saucepan, warm the oil over medium heat. Add the celery and onion and cook, stirring, until very soft, about 16 minutes.

Step 7: Stir in the parsley and sage, then scrape into a bowl.

Step 8: Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined.

Step 9: Add the chicken thighs and breast to the stuffing and mix until evenly combined.

Step 10: In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1 1?2 teaspoons salt until evenly combined.

Step 11: Heat the oven to 350°.

Step 12: On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles.

Step 13: Fit the 4 rectangles into the bottom and up the sides of four 5 3?4-by-3-inch loaf pans lined with parchment paper.

Step 14: Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork.

Step 15: Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie.

Step 16: Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1?2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.

Step 17: Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°, about 1 hour and 15 minutes.

Step 18: Transfer the pies to a rack and unmold.

Step 19: Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.