Ingredients Jump to Instructions ↓

  1. 150 g Lard

  2. 450 g Plain Flour Sifted

  3. 1 Pinch of salt

  4. 1 Egg

  5. 1 ts Powdered Gelatin

  6. 500 ml Chicken Stock

  7. 675 g Boneless Lean Pork chopped Fine

  8. 1 Onion Peeled and chopped

  9. 3 ts Dried Mixed Herbs

  10. 1 ts Salt

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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