Pork Pie

• 150 grams lard
• 450 grams flour, all-purpose sifted
• 1 pinch salt
• 1 each eggs
• 1 teaspoon gelatin, unflavored powdered
• 500 ml chicken broth
• 675 grams pork lean, boneless, chopped fine
• 1 each onions peeled and chopped
• 3 teaspoons mixed herbs dried
• 1 teaspoon salt

1. Melt lard in pan.
2. Add 300 millilitres water and bring to the boil.
3. Using a fork, stir liquid into flour and salt to make a dough.
4. Knead dough until smooth.
5. Reserve a quarter of the dough and keep it warm (covered with a bowl).
6. Mix together chopped pork, onion, mixed herbs and salt.
7. Line base of 1kilogram loaf tin with remaining dough.
8. Turn pork into tin.
9. Roll out reserved pastry and use for lid.
10. Seal pastry edges firmly, then trim off surplus (use to make decoration), crimp Edges.
11. Glaze pie with beaten egg and make two air holes.
12. Bake at 425 degrees F for 30 minutes then reduce heat to 375F (190C) F for 1 hour.
13. Cool in tin for 30 minutes then turn onto a wire rack.
14. Dissolve Gelatin in stock and carefully pour into pie using a funnel.
15. Leave to set.
16. Serve pie with salad.

lard, flour, salt, eggs, gelatin, pork lean, onions, mixed herbs, salt

Taken from recipeland.com/recipe/v/pork-pie-40136 (may not work)