How to make pork pie

Points to remember

• Combine your filling ingredients - chopped or minced meat, spices, herbs and seasoning.
• Put the lard and water in a pan and heat until the lard melts.
• Allow to cool slightly, pour into the flour and mix with a wooden spoon.
• Use your hands to bring the mixture together, then knead briefly to a smooth dough.
• Cut off about a quarter of the dough for the lid and set aside.
• Roll the remaining dough into a circle and place in a springform cake tin.
• Press the dough up the side of the tin and fill with the meat mixture.
• Roll the lid into a circle and put it on top, pinching the sides to seal the pie.
• Make a steam hole with the handle of a wooden spoon, then brush the top with beaten egg.
• Transfer to a preheated oven.
• Make sure the pie is totally cool before moving on to the next stage.
• Soak the gelatine leaves in water for about 5 minutes.
• Heat the stock until hot but not boiling.
• Squeeze the excess water from the gelatine so it doesn't dilute the mixture further. Stir into the stock to dissolve. Cool to room temperature.
• Use a funnel to pour the jelly into the steam hole of the cooled pie. Put in the fridge overnight to set.

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