Pork Pie (Raised)

Put first four ingredients into a saucepan, cover with water.

Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.

Strain and cool.

Mix pork with spices and herbs, salt and pepper.

Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.

Knead 3-4 minutes.

Roll out two thirds of the pastry, line an 8" spring form pan.

Add the meat mixture and 4 Tbsp.

of the meat stock to the pie case.

Roll out remaining dough to form lid, seal edges well with water.

Make a hole in center of pie.

Glaze with beaten egg.

Bake at 425 degrees for 30 minutes.

Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.

Cool pie.

Warm the remaining jellied stock, then pour into the center hole in the pie.

Chill.

Note: If you don't have bones for the stock, use 2 tsp.

of Gelatine to 1/2 pint stock.