Directions

Hot Water Pastry

1. Bring the water a lard to the boil
2. Once melted add to the plain flour and salt.
3. Combine with a spoon until you are able to work with your hands.
4. Work with your hands until a smooth dough is formed – approx. a minute.
5. Remove ¼ of the paste for the lid.
6. Roll out both pieces to 5mm thick.
7. Then line an 8” ring or tin with the pastry.

Filling

1. Combine all the filling ingredients and load into the pie pastry.
2. Ensure you fill the pastry case evenly.
3. Egg wash the rim of the pastry lid and place onto of the pie.
4. Crimp the edges together, either with a fork or your finger.
5. Pierce a small hole in the middle of lid to allow the steam to come out.

To Cook

1. Preheat the oven at 180 degrees.
2. Place pie in the oven for 30mins.
3. Remove and egg wash the top.
4. Then turn the oven down to 160 for approx. 1 hour.
5. Leave to cool over night or at least 10 hours and pour in the jelly.

Pork Jelly

1. While the pie is cooking you can make the jelly.
2. Brown off the ingredient on a medium heat on the hob.
3. Cover with water and simmer for 2 hours.
4. Once cooked, put through a sieve to strain.
5. Leave to cool until room temperature before it sets.

To Finish the Pie

1. Pour the jelly into the cooled pie and leave to set for approx. 3-4hours.