Mexican Chicken and Chorizo Pie

STEP 1: MAKE AND COOL THE FILLING

Fry the chorizo in a dry large skillet over medium heat for about 4 minutes, until it releases its red oil, then lift it out with a slotted spoon. Fry the onion in the chorizo oil for 8 to 10 minutes, until soft. Add the garlic, red chili, chipotles, adobo sauce, cumin and oregano and cook for 1 minute. Add the chicken and salt and cook for about 5 minutes, turning, just until the outside turns opaque; it finishes cooking in the oven, which keeps it moist. Stir the chorizo back in and cool completely. Drain off any free liquid, then mix in the cilantro, lime zest and panko breadcrumbs. Chill until needed.

STEP 2: MAKE THE TEMPLATE

Draw a chicken in profile on a sheet of parchment: an oval body about 12 x 9 inches (30 x 23 cm), with a compact head, comb, beak and tail feathers. Cut it out. Keep the outline compact; thin necks and legs break in a free-form pie.

STEP 3: MAKE THE SPICED HOT WATER CRUST

In a large mixing bowl, combine the all-purpose flour, bread flour, salt, smoked paprika, cumin and chipotle chili powder. Heat the water, lard and butter in a saucepan until the fats melt and the water just comes to a boil. Pour into the flour and mix with a wooden spoon, then, as soon as it is cool enough to handle, knead briefly on a lightly floured surface until smooth. Cut off a quarter of the dough for the decoration. Keep all the dough covered and warm; hot water crust cracks as it cools.

STEP 4: COLOR THE DECORATION DOUGH

Divide the reserved quarter into four pieces. Wearing gloves, knead a different gel food coloring into each piece: red, yellow, green and black. Color boldly, because the colors deepen in the oven. Keep covered.

STEP 5: SHAPE THE PIE

Roll half of the plain dough on a lightly floured surface with a rolling pin to about 1/8 inch (3 mm) thick. Lay the template on top and cut around it with a sharp small knife, adding a 1-inch (2.5 cm) margin. Lift onto the lined baking sheet. Pile the cold filling over the body area in a firm, tightly packed dome, leaving the margin clear. Roll the remaining plain dough to the same thickness, drape it over the filling and trim to the template plus margin. Brush the margin with beaten egg using a pastry brush, press the layers together and crimp tightly. Chill for 20 minutes so the walls firm up without a tin. Meanwhile, heat the oven to 400°F (200°C).

STEP 6: DECORATE

Roll the colored doughs thinly. Cut a red comb and wattle, a yellow beak and feet, feather shapes in all four colors in bold geometric patterns, and a black eye. Brush the pie with egg, press on the pieces, then glaze the plain pastry again, avoiding the colored pieces where possible so they stay bright. Cut a small vent hidden among the feathers.

STEP 7: BAKE

Bake at 400°F (200°C) for 30 minutes, then reduce to 350°F (180°C) and bake for 60 to 75 minutes more, until deep golden and an instant-read thermometer reads 165°F (74°C) at the center of the filling. Tent loosely with aluminum foil if the decoration browns too quickly. As Tom did, allow a few extra minutes for insurance. Cool on the sheet for 30 minutes before moving.

STEP 8: MAKE THE DIP AND SERVE

Spoon the sour cream into a bowl and stir in the onion, tomato, jalapeño, cilantro, lime juice and salt. Chill until needed; it is best made no more than 4 hours ahead. Serve the pie warm or at room temperature, in slices, with the dip alongside.