Traditional English Pork Pie

Instructions

1. 1

   Make the hot water crust pastry: In a large bowl, mix flour and 1 teaspoon salt. In a saucepan, heat lard and water until boiling and lard is melted. Pour hot liquid into flour mixture and stir quickly with a wooden spoon until dough forms. Let cool for 5 minutes until handleable.

2. 2

   Reserve one-third of the dough for the lid, keeping it covered and warm. On a floured surface, roll remaining dough into a circle about 30cm (12 inches) diameter. Line a 20cm (8 inch) springform pan with the pastry, pressing firmly into corners and leaving 2cm overhang.

3. 3

   Prepare the filling: Finely chop the bacon and mix with ground pork, sage, thyme, nutmeg, white pepper, and remaining 1 teaspoon salt. Mix thoroughly with your hands for 2-3 minutes until well combined.

4. 4

   Pack the meat mixture firmly into the pastry case, mounding slightly in the center. Roll out reserved pastry for the lid and place on top. Seal edges by crimping with fingers or fork. Cut a 2cm hole in center of lid for steam vent.

5. 5

   Beat the egg and brush over the pie. Insert a small rolled piece of parchment paper into the vent hole to keep it open during baking.

6. 6

   Bake at 180°C (350°F) for 30 minutes. Reduce heat to 160°C (325°F) and continue baking for 60 minutes. If top browns too quickly, cover with foil.

7. 7

   Remove from oven and let cool for 15 minutes. Dissolve gelatin in hot chicken stock. Remove paper from vent and carefully pour stock mixture through hole using a small funnel until pie is full.

8. 8

   Cool completely at room temperature, then refrigerate overnight to allow jelly to set. Remove from pan and serve cold in thick slices.