3 cups (1 lb) 450 g plain flour
1 egg yolk
scant 1/2 (us) cup (100 ml) milk
175 g lard
1/4 tsp salt
1 egg yolk
scant 1/2 (us) cup (100 ml) milk
175 g lard
1/4 tsp salt
for the filling
900 g finely diced pork
85 g bacon, rindless rashers, finely diced
1 tsp fresh parsley, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 tsp anchovy essence
1 tsp ground mace
1 tsp ground allspice
425 ml chicken stock
1/2 tsp fresh ground pepper
15 g gelatine
egg wash, yolk only
85 g bacon, rindless rashers, finely diced
1 tsp fresh parsley, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 tsp anchovy essence
1 tsp ground mace
1 tsp ground allspice
425 ml chicken stock
1/2 tsp fresh ground pepper
15 g gelatine
egg wash, yolk only
method
Preheat the oven to 200°C/400°F/gas mark 4
2. Roll out two-thirds of the pastry on a lightly floured surface and mould into a pork pie mould or over a jam jar. Leave the pastry to set before easing out the jam jar. Gently pack the meat into the pastry. Roll out the remaining mixture and make a lid for the pie. Press the edges tightly to seal.
3. Cut a hole in the centre of the pastry lid and tie a good quality greaseproof paper around the outside. Brush the top with a little beaten egg wash. Bake for 2 1/4 hours.
4. Remove the paper and return to the oven for a further 5-6 minutes. Remove from the oven and leave until almost cold.
5. Heat the stock, add the softened gelatine, cool, and pour in through the hole in the pastry. Leave in a cool place overnight.
For the pastry
Place the flour and salt in a mixing bowl. Make a well, and add the egg yolk. Melt the lard in the milk and bring to the boil. Pour into the flour, and make a dough. Knead the dough until smooth and elastic - cover and leave to rest in a warm place for 20-30 minutes.For the filling
1. Mix together the pork, bacon, parsley, sage, thyme, anchovy essence and spices. Lightly season and moisten with approximately 3 tablespoons of stock.2. Roll out two-thirds of the pastry on a lightly floured surface and mould into a pork pie mould or over a jam jar. Leave the pastry to set before easing out the jam jar. Gently pack the meat into the pastry. Roll out the remaining mixture and make a lid for the pie. Press the edges tightly to seal.
3. Cut a hole in the centre of the pastry lid and tie a good quality greaseproof paper around the outside. Brush the top with a little beaten egg wash. Bake for 2 1/4 hours.
4. Remove the paper and return to the oven for a further 5-6 minutes. Remove from the oven and leave until almost cold.
5. Heat the stock, add the softened gelatine, cool, and pour in through the hole in the pastry. Leave in a cool place overnight.
serving amount
serves 2
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