Pork Pie

Hot water pastry

1. Put the flour and salt into a bowl and stir to combine.
2. Break the egg into the middle of the flour. Beat the egg combining it with the flour until it is dispersed through the flour.
3. Measure the water and lard into a saucepan and bring to the boil.
4. Remove from the heat and quickly stir the hot liquid into the flour mixture.
5. Using your hands gather the mix together to form a ball of dough. Cover and leave for 20 minutes.

Raised pie filling

1. Pre heat the oven.
2. Cut a 40cm/16” square of parchment, fold and fit it to line a 8cm/7” deep, round tin.
3. Set aside a quarter of the dough and roll the remainder into a 38cm/15” circle. Press the dough into the shape of the tin and around the sides.
4. Put the minced pork, sausage meat, bacon, sage, lemon rind, salt, pepper and mace into a bowl 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 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. Invert the pastry over the filled pie and remove the second piece of parchment.
9. Press the edges together to seal the pie.
10. Stand the pie on an oven tray and bake for 70-80 minutes until golden.
11. Allow to cool completely in the tin.
12. Holding the edges of the parchment, gently lift the pie out of the tin.