Gala pie

Method

Heat butter in a large pan and fry the bacon lardons until crisp, then remove and set aside. Cook the diced pork shoulder and liver in batches until browned, remove and reserve. Fry the chopped onion until softened, then sprinkle over the flour and cook for a minute. Return the meat and bacon to the pan, add the herbs, season generously with salt and pepper, then pour in the stock and simmer gently for 15 minutes until the meat is tender and the sauce thickens. Allow the filling to cool completely. Line a 9-inch pie dish with half the pastry, fill with the cooled meat mixture, then top with the remaining pastry, sealing the edges firmly. Brush the pastry top with beaten egg and make a small slit in the centre. Bake at 200C for 35-40 minutes until the pastry is golden brown.