Hand Raised Pork pie

• 1 The Filling
• 600 grams Shoulder of Pork cut in 5 cm dice
• 250 grams Diced pork Belly 5 cm
• 250 grams Bacon (l use smoked streaky)cut in 5cm dice
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp Mace
• tsp ground white pepper
• 2 pinch Ground nutmeg
• 1 tsp salt
• 1 For the Pastry
• 200 grams Lard
• 220 grams water
• 575 grams Strong flour
• 1 pinch Salt
• 1 each eggs
• 1 For the Stock
• 1 Pork, Cicken or Vegetable stock cube
• 200 ml boiling water
• 5 leaves of gelatine to set the stock

1. mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side
2. Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry
3. Allow the pastry to cool a little so you can handle it but it must be warm.
4. Cut a quarter of the pastry and set aside for the lid.
5. with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can
6. Fill the pastry with the pork filling.
7. Brush the top of the edges with beaten egg and seal the lid in place
8. Brush the top with egg.
9. Make a hole in the top of the lid ro allow the steam out.
10. Place on a baking sheet/tray and place in the oven at 180c for 30 minutes then reduce to 150c and bake for a further 90 minutes
11. After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold
12. when cooking has finished allow to cool.
13. when cold add the stock with the gelatin through the hole in the top (a small funnel is very useful) and refridgerate overnight.
14. Eat and ebjoy the following day!

filling, pork belly, bacon, sage, thyme, ground white pepper, ground nutmeg, salt, pastry, lard, water, flour, salt, eggs, stock, cicken, boiling water, gelatine

Taken from cookpad.com/us/recipes/361947-hand-raised-pork-pie (may not work)