460g raw pork (belly, shoulder & gammon, variously chopped
1 tsp salt
Quarter tsp ground mace
Eighth tsp cayenne pepper
10 turns black pepper
7 sheets gelatine dissolved in 600ml chicken stock for aspic/jelly
Step 1 : Preheat the oven
Pre heat oven to 200C.
Step 2 : Make the pastry
For the pastry, place the flour into a bowl. In a pan, boil the water, fat, butter and salt. Take off the heat for 30 seconds before pouring it onto the flour. Mix to a smooth dough, cover and keep warm.
Step 3 : Prepare the ingredients
Heat the butter, and cook the onion, sage and thyme. Cool then mix with the pork and seasonings.
Step 4 : Assemble the pie
Roll out two thirds of the pastry to 8mm. Line a cake ring (12cm x 6cm, large pork-pie sized!) with the pastry, overlapping at the top. Pack the meat mix inside.
Step 5 : Finishing touches
Roll out the remaining pastry for the lid. Seal with water. Pinch the edges to join lid and base then trim. Cut a 1cm hole in the top. Egg wash the lid. Roll trimmings for decorations.
Step 6 : Cook the pie
Cook on a tray for 15-20 minutes then turn down to 140C for 1 hour. Cool on a rack.
Step 7 : Make the jelly
Boil the jelly then cool for 5 mins. Pour into the pie using a funnel in the hole to completely fill the gap between filling and pastry. It may need topping up as it cools.
Step 8 : To serve
Don’t cut until cold, ideally the next day. Serve with salad and pickles.