Ingredients

Instructions

  1. Put first four ingredients into a saucepan, cover with water.
  2. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
  3. Strain and cool.
  4. Mix pork with spices and herbs, salt and pepper.
  5. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
  6. Knead 3-4 minutes.
  7. Roll out two thirds of the pastry, line an 8" spring form pan.
  8. Add the meat mixture and 4 Tbsp.
  9. of the meat stock to the pie case.
  10. Roll out remaining dough to form lid, seal edges well with water.
  11. Make a hole in center of pie.
  12. Glaze with beaten egg.
  13. Bake at 425 degrees for 30 minutes.
  14. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
  15. Cool pie.
  16. Warm the remaining jellied stock, then pour into the center hole in the pie.
  17. Chill.
  18. Note: If you don't have bones for the stock, use 2 tsp.
  19. of Gelatine to 1/2 pint stock.