Combine the flours and rub in the butter with your fingertips.
Heat 130ml boiling water, salt, and lard in a pan until melted.
Stir the water mixture into the flour to form a soft dough.
Rest the dough on a floured surface for 10 minutes.
Line a 23x10cm mould with paper and two-thirds of the rolled pastry, then chill for 20 minutes.
Preheat the oven to 180°C and mix all terrine ingredients together.
Roll out the remaining third of the pastry to make a lid.
Fill the mould with the game mixture, seal with the lid, and brush with egg.
Bake the pie for 60 to 75 minutes.
Melt butter in a pan and cook sliced shallots until caramelised.
Add sugar, thyme, and vinegar, cooking for 10 more minutes.
Slices the pie and serve with shallot chutney.