400g shoulder pork, finely chopped
55g fatty pork belly, minced
55g lean bacon, finely chopped
1/2 tsp ground allspice
1/2 tsp finely grated nutmeg
1 egg, beaten
900g pork bones
2 pig's trotters
2 large carrots and 2 celery sticks
1 bouquet garni
1/2 tbsp black peppercorns
50ml full fat milk
450g plain flour
1/2 tsp black pepper
To make the pastry: Best done a day ahead. Put the lard, milk and water into a small pan. Heat until the lard has melted and the mixture is warm. Sift the flour into a large bowl, season with pepper and salt and mix well. Mix the warm lard liquid into the flour and knead to form a ball. Leave to rest in the fridge.
To prepare the jelly: Put all the jelly ingredients into a large saucepan. Add just enough water to cover the bones. Slowly bring in the boil, then reduce to a simmer. Remove any scum that forms and continue to simmer for 3 hours. Strain through a sieve and pour into a clean pan and reduce the stock until about 600ml is left.
To make the pie: Preheat the oven to 180°c. Put all the meat, spices and seasoning for the filling into a large bowl and mix well together with hands. Take a small jam jar and rub in plain flour to stop the pastry sticking. Knead a piece of pastry into a circle about 3cm thick. Lay the jam jar on the disk and press the pastry up the sides of the jar, using thumbs to create the case. Gradually easy the pastry away from the sides of the jar and remove.
Roll some meat into a ball and carefully throw in the pastry case. Brush the top edges of the pastry with beaten egg. Cut a smaller circle of pastry to fit the top of the pie, place it on top and press the edges to seal them. Brush the top with beaten egg and bake for 45-60 mins. Once cool, cut 2 small holes in the top and pour in the liquid jelly and leave to cool again.