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Leicestershire Pork Pie

ingredients

300 g (12 oz) shortcrust pastry
1 lb (450 g) lean pork
4 oz (100 g) fat bacon
2 tablespoons seasoned flour
2 tablespoons chopped, fresh sage
1 large onion, sliced
salt and pepper

method

1. Cut the pork and bacon into cubes and roll in seasoned flour.

2. Put the pork, bacon and onion into a pan with enough water to cover, bring to the boil and simmer for 1 1/2 - 2 hours until the meat is cooked.

3. Roll out the pastry and line a pie dish.

4. Drain the meat and put it in the dish with the chopped sage, and seasoning.

5. Moisten with a tablespoonful or two of the stock in which the meat was cooked, but not much or it will make the pastry too wet.

6. Cover with a lid and bake for 30 - 35 minutes at 200°C, 400°F, gas mark 6.

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