Gluten Free Raised Pork Pie

Raised pastry crust

1. Crack the egg into a bowl, beat and set aside.
2. Put the flour and salt into a mixing bowl and stir to combine.
3. Add the lard and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
4. Add half the beaten egg, reserving the rest, and stir it through the mixture.
5. Stir in the boiling water and bring together a slightly sticky dough.
6. Cover and chill the dough for at least an hour.

Raised pork pie filling

1. Pre-heat the oven.     
2. Cut a 40cm/16” square of parchment, fold and fit it to line the base and sides of a 15cm/6” round, loose bottom, deep pie dish.
3. Take two thirds of the pastry and press it into the bottom and sides of the dish.
4. Put the pork mince, sausagemeat and chopped bacon into a mixing bowl. Add the lemon rind, salt, sage, mace and pepper and mix together well.
5. Tip the meat into the pastry case, smooth the top and make a 3cm/1” wide and deep hole in the middle.
6. Moisten the pastry rim with water.
7. Roll out the remaining pastry into a 15cm/6” circle between two sheets of parchment, to make a lid.
8. Peel back one side of the paper, cut and remove a 3cm/1” circle from the centre of the pastry.
9. Invert the pastry over the filled pie and remove the second piece of parchment.
10. Press the edges together and crimp the circumference with the flat prongs of a fork.
11. Brush the top of the pie with the remaining beaten egg.
12. Place the pie on an oven tray and bake for 80-90 minutes until golden.
13. Allow the pie to cool completely in the tin.
14. Holding the edges of the parchment, gently lift the pie out of the tin.