Cook and shell the chestnuts and break into pieces.
Peel and core then finely chop the apples.Mix in with the chestnuts, pork and Madeira, salt and pepper and one egg.
Roll out the pastry about a quarter ins thick and line the flan tin. Prick the base with a fork then spread the filling over the base. Cover with the remaining pastry seal the edges brush with beaten egg. Cut a small hole in in the middle to allow the steam to escape.
Bake for 45mins and then cool for 10mins serve warm