Preheat oven to 200°C and grease a 900g loaf tin with lard and parchment.
Boil six eggs for 8 minutes, cool in water, peel, and trim the ends.
Mix sausage meat, thyme, lemon zest, salt, and pepper in a bowl.
Sift the flour into a large mixing bowl.
Boil 100ml of water with lard and salt until the fat melts.
Pour the hot liquid into the flour and mix until a smooth dough forms.
Set aside one-third of the dough for the lid.
Roll the remaining dough into a rectangle to line the prepared tin.
Press the pastry into the tin, allowing edges to overhang.
Layer 150g of sausage meat, half the walnuts, and half the chicken strips.
Add 75g sausage meat, the whole eggs, another 75g sausage meat, and the ham.
Top with 75g sausage meat, remaining walnuts, chicken, and final sausage meat portion.
Roll out the reserved dough for the pie lid.
Seal the lid onto the egg-washed pastry edges and cut a steam hole.
Decorate with pastry trimmings and brush the entire top with beaten egg.
Bake at 200°C for 25 minutes, then at 180°C for 1 hour.
Cool completely in the tin, then refrigerate overnight.
Slice the chilled pie into thick pieces to serve.