500g minced pork
250g diced pork
75g bacon, chopped
1 onion, finely chopped
1 tsp. dried sage
Salt and freshly ground black pepper
Freshly grated nutmeg
450g strong plain white flour, plus a little extra for dusting
170g lard, cut into small pieces
1 free-range egg yolk
Place the pork in a mixing bowl. Add the bacon, onion, sage and season with salt, pepper and grated nutmeg and mix well.
To make the pastry, sift the flour into a bowl and add a good pinch of salt. Place the lard in a small saucepan with 150ml water. Heat gently and when the fat has completely melted, turn up the heat to bring it just up to the boil, then pour it on to the flour and, using a wooden spoon, mix everything together.
Turn the dough out on to a surface and knead very lightly and briefly. Working quickly so that the pastry remains warm, roll out two-thirds of the dough between 2 sheets of non-stick baking parchment, to a large circle and use to line an 18cm-deep round cake tin. If the pastry breaks, simply press it back together, patching up as required. Spoon the pork filling into the lined tin, and then roll out the remaining pastry to form a lid. Brush the edge of the pie with beaten egg yolk, place the lid on top and crimp the edges together with your fingertips to seal. Brush the egg over the top of the pie to glaze, before making a hole in the centre to allow the steam to escape. Bake in a preheated oven 180ºC/gas mark 4 for 1 hour 30min. Serve hot or cold.
Other pork recipes include:
• Stuffed pork shoulder
• Roast pork belly with lentils
• Marmalade pork steaks
• Breaded apple pork