Recipe: pork pie

Savoury paste
300g flour
150g lard
2 teaspoons salt
75g boiling water

Method
place the water, salt and lard in a pan and bring to the boil
Add the flour to the boiling mixture and blend to a smooth paste
Use immediately while still hot

For the filling
330g lean pork
160g fat pork
60g white breadcrumbs
100g cold water
5g salt
Gernerous pinch fresh black pepper
Pinch ground nutmeg
pinch ground Mace

Method
Mix all the ingredients together
Use approximately 180g of paste and form a ball, with the heel of the hand for a cup shape
Reverse the ball and press over a large jar
Pressing firmly, rotate the jar to raise the paste up its sides tapering off to the top
Allow the paste to set and remove from the jar
Fill with approximately 300g of meat, flatten the meat making sure there are no air spaces left
Roll out the remaining 60g of pastry for the lid and cut to the size required
Wash the top inside edge with water or egg, Place on the lid and press firmly into the sides, pinch with finger to seal, make a hole in the top
Wash the sides and top with egg wash
Bake at 200g for approximately one hour
After baking while still hot pour a good stock into the hole and allow to chill