150 g Lard
450 g Plain Flour Sifted
1 Pinch of salt
1 Egg
1 ts Powdered Gelatin
500 ml Chicken Stock
675 g Boneless Lean Pork chopped
Fine
1 Onion Peeled and chopped
3 ts Dried Mixed Herbs
1 ts Salt
Melt lard in pan Add 300ml water and bring to the boil Using a fork, stir
liquid into flour and salt to make a dough Knead dough until smooth
Reserve a quarter of the dough and keep it warm (covered with a bowl) Mix
together chopped pork, onion, mixed herbs and salt. Line base of 1kg loaf
tin with remaining dough Turn pork into tin. Roll out reserved pastry and
use for lid. Seal pastry edges firmly, then trim off surplus (use to make
decoration) Crimp Edges.
Glaze pie with beaten egg and make two air holes Bake at 220c/425f or Gas
mark 7 for 30 mins then reduce heat to 190c/375f Gas mark 5 for 1 hour.
Cool in tin for 30 minutes then turn onto a wire rack.
Dissolve Gelatin in stock and carefully pour into pie using a funnel. leave
to set. Serve pie with salad.
Yields
8 servings