Preheat the oven to 200°C. Thoroughly grease a springform tin, 18 cm in diameter and 6 cm deep. Mix the ingredients for the filling in a bowl, cover and set aside.
To make the pastry, sift the flour and salt into a bowl and make a well in the centre. Put the lard or margarine and the water into a saucepan, heat gently until the fat melts, then bring slowly to the boil. Remove from the heat immediately and mix into the flour with a wooden spoon. Cover and set aside until cool enough to handle.
Cut off a third of the dough, cover and set aside. On a lightly floured surface, roll out the remaining dough to about 30 cm in diameter. Fit the dough into the tin, pressing it evenly over the base and sides. Spoon the filling into the tin, pressing it down well.
Roll out the remaining dough, brush the edges of the dough in the tin with cold water, cover with the ‘lid’ and press the edges together to seal. Trim off the excess dough and make a hole in the centre of the pie. Decorate with flower or leaf shapes cut from the pastry trimmings, if you wish. Brush the pastry lid with beaten egg and bake the pie, on a baking tray, in the centre of the oven for 30 minutes. Reduce the temperature to 180°C and bake for 1 hour more. Cover with foil if the pie is becoming too brown.
Take the pie out of the oven, leave it to stand for 5 minutes, then carefully remove the side of the tin. Brush the side of the pie with the beaten egg, loosely cover the top with a sheet of baking paper and return it to the oven for 20 minutes, or until golden brown. With the pie still standing on the base of the tin, place it on a rack to cool completely.
Put 3 tablespoons of the stock into a small saucepan and sprinkle the gelatine on top. Leave to stand for 2–3 minutes, then heat until the gelatine has dissolved. Stir the mixture into the remaining stock. Cool until slightly syrupy, then pour it carefully into the pie through the hole in the centre. Chill the pie overnight before serving.
Altered ingredient amounts.
The first time we trited this recipe, we found the mince we used is too lean, so next time we compensated by adding some pork fat from pork belly. We have also doubled the amound of sage, nutmeg and pepper to add more flavour to the filling. The jelly was great as well, however we did add some more sage to the jelly and the strained any bits out.
The pastry was perfect and tasted amazing!
Overall it took me back to the taste of real English Pork Pies and it is delicious! - 24 Dec 2010
I made this pork pie last week. Being English (and this is traditionally English) I was longing to try it. It turned out beautifully. I shall be doing another one soon. Thanks for the great recipe. - 11 Mar 2010