I cannot take the credit for this recipe as it is taken from The River Cottage Meat Book by Hugh Fearnley-Whittingstall. Every year at Christmas my great mate Pete would make a batch of these pies and we would always look forward to sampling his creations on Pork Pie Day. Pete used to be a chef in the RAF and a lot of my inspirations to cook came from our long chats over a beer or two. Sadly Pete is no longer with us but I like to think he would be proud of my attempt at the humble Pork Pie, maybe I'll make one at Christmas.
1kg Pork shoulder, hand cut into small cubes
250g Sausage meat
250g Bacon, diced
12x Sage leaves, finely chopped
1tsp Thyme leaves, finely chopped
1tsp Black pepper
1tsp White pepper
1/2tsp Cayenne pepper
1/2tsp Mace powder
2x Bottles of beer
For the pastry:
550g Plain flour
3x Eggs, 2 for the pastry and 1 to glaze
1. In a saucepan warm the water, butter, lard and salt until it has all melted then take off the heat.
2. Put the flour and 2 beaten eggs into a mixing bowl and stir until combined.
3. Pour in the melted fatty water and mix then knead to make a warm soft dough. Cover in cling film and pop it in the fridge for an hour.
4. Sit down, put your feet up, enjoy drinking a bottle of beer.
5. In your mixing bowl add all the meat, herbs and seasonings and combine well.
6. Cut off 1/4 of your pastry and leave it in the fridge then with the remaining 3/4 line a cake tin (I used a 21cm tin). Simply work the pastry with your fingers, flattening it and poking into the edges until the tin is evenly lined.
7. Its not hard this bit, put the meat into the pie.
8. Brush the edges of the pastry with a bit of egg then roll out the remaining 1/4 of pastry and lay it on top of the pie. Crimp the edges with your fingertips and cut off any excess, also cut a small hole in the centre of the lid.
9. Bake in the oven on gas mark 4 for 30 minutes then turn down to gas mark 3 for a further 75 minutes.
10. Sit down again and have another beer.
11. Remove from the oven and remove the pie from the tin. Brush the beaten egg over the top and sides and pop it back in the oven for a further 15 minutes so the glaze sets.
12. Remove the pie from the oven and allow to cool slightly.
13. Warm your stock and gelatine in a saucepan then pour it into the small hole in the centre of the lid. Use a small funnel, turkey baster or flavour injector and slowly fill until the pie is full to the brim.
14. When cool put the pie in the fridge. Serve it cold with English mustard, it cannot be beat.