Pork Pot Pie

• 7 1/2 tbsp butter, chopped
• 3 cups all-purpose flour
• 1 cup chicken stock
• 5 tsp powdered gelatin, bloomed in 5 tsp cold water for 5 mins
• 13.5 oz ground pork
• 11 oz lean, boneless pork, roughly chopped
• 4 slices bacon, finely chopped
• 1 tbsp each finely chopped fresh flat-leaf parsley and sage leaves
• 1/2 tsp each ground nutmeg, allspice and black pepper
• 1 None anchovy fillet, drained, finely chopped
• 1 None large egg, lightly beaten

1. To make the pastry dough, bring butter and 3/4 cup water to a boil in a small saucepan. Transfer to a food processor. Add flour and process until ingredients come together. Transfer to a lightly floured work surface and knead until smooth. Cover and chill for 30 mins.
2. To make the jelly, bring chicken stock and 1 cup water to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved.
3. Preheat oven to 425u0b0F. Grease an 8 inch springform pan. Combine pork, bacon, herbs, spices and anchovy in a large bowl. Set aside.
4. Roll out 2/3 of pastry on a floured work surface until 1/8 inch thick. Use to line prepared pan, trimming edges. Place on a baking tray and fill with pork mixture. Pour in 1/3 cup jelly. Brush edges with egg.
5. Roll remaining pastry into a circle big enough to cover filling. Lay on top, pinching edges to seal. Cut a 1 inch circle from top of pie then brush lid with egg. Bake for 30 mins. Reduce heat to 400u0b0F. Bake for 1 hour 15 mins. Let cool.
6. Slightly warm remaining jelly. Using a funnel, pour slowly into hole in pie. Cover and chill overnight. Cut pie into wedges to serve.

butter, allpurpose, chicken stock, powdered gelatin, ground pork, lean, bacon, parsley, ground nutmeg, anchovy fillet, egg

Taken from recipes-plus.com/api/v2.0/recipes/37427 (may not work)