- 125g bacon lardons
- 250g 10% fat minced pork
- 300g pork shoulder, cut into pieces under 1cm in size
- 1 tsp all spice
- a generous pinch of ground nutmeg
- 10 leaves of fresh sage, finely chopped
- Hot water pastry made with 400g flour, 140g lard and 155ml water
- 1 egg, beaten
- 100ml of stock mixed with gelatin
- Preheat the oven to 160 degrees Celsius
- Put the water on for the pastry.
- Tip the lardons into a mixing bowl and add the minced pork, should and spices. Season with salt and pepper to taste.
- Mix well.
- Line the pie dish(es) with the three quarters of the pastry.
- Fill the pastry with the filling and then use the remaining pastry to make a lid, keeping a little bit aside to make the plug for the hole.
- Use the end of a wooden spoon to puncture a hole in the lid after attaching the lid to the base with a bit of pressure between your fingers.
- Bake in the oven for 2 hours.
- 20 minutes before the end of the cooking time, you brush the egg wash onto the top of the pie to give it a good brown colour.
- Leave to cool before removing from the tin.
- Heat up the stock mixture (also known as aspic) until it goes liquid. Put into a jug and leave to cool until it's just about to set.
- Use a sharp knife to remove the plug from the lid of the pie and use a funnel to pour the liquid into the pie.
- Replace the pastry plug in the lid.
- Place in a fridge and leave to fully chill.
Makes two 10cm pies, serving about 5 people.