Pork pie

Method

Make the hot water crust pastry by rubbing lard into flour and salt, then gradually mixing in boiling water to form a soft dough. Knead gently and reserve a quarter for the lid. Press the remaining pastry into a deep 20cm round pie tin, working it up the sides. Mix the diced pork, belly, onion, herbs, pepper and salt in a bowl, then press firmly into the pastry case. Roll out the reserved pastry for the lid, dampen the edges, and seal firmly. Make a small hole in the centre and brush with beaten egg. Bake at 190°C for 1 hour 45 minutes until golden brown. Allow to cool slightly, then pour warm stock through the hole using a funnel to fill any gaps. Chill before serving.