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1
To make pastry: Combine butter and lard with 2 cups flour and 1/2 teaspoon salt.
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2
Add in water and form dough into a ball.
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3
Rest in a cool place for 1/2 hour.
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4
Roll pastry to 1-inch larger than pie plate: flip pie plate over onto pastry and cut a circle 1-inch wider than the lip.
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5
Also cut a 1-inch wide band of pastry to match the size of the overhang.
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6
Chill until ready to use.
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7
Preheat oven to 400 degrees F. Remove wings from chicken and cut into 4 pieces, removing backbone and breast bones.
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8
Pat chicken pieces dry with towel.
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9
Fry bacon in large pan.
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10
Transfer to a dish to cool, then cut into 1-inch dice.
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11
Brown both sides of chicken pieces in bacon fat over high heat.
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12
Season with salt, pepper, allspice, and paprika.
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13
Transfer chicken to pie pan.
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14
Add 1 tablespoon flour to bacon fat to form a roux and then add dry and sweet sherry, stirring until smooth.
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15
Pour this over chicken.
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16
Place 1/2 sage leaf on each chicken piece.
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17
Surround with grapes and sprinkle grapes with brown sugar.
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18
Cover chicken with bacon.
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19
Dampen edge of pie plate with water and attach band of pastry, pressing down with fingers, so it sticks out from the edge.
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20
Dampen the surface of the pastry band with water and attach pastry circle to it, crimping to seal.
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21
Cut a steam vent in top of pastry.
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22
Brush crust with egg yolk and bake for 30 minutes.
