For the filling
800g pork shoulder chopped, we used pork belly which is just as good but the fat needs to be trimmed off first
300g sausage meat – we just squeezed the meat out of a pack of Jack & Eddies so as not to have the casings in the mix.
250g bacon, cubed
1 onion chopped
1 clove garlic chopped
½ tsp ground all spice
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
100g of grated red cheddar cheese
For the pastry
550g plain flour
1 kg of pork bones (or 6 gelatine sheets and 300ml chicken stock)
Gently cook the chopped onions for 5 minutes, then add the chopped clove of garlic and cook for a further 2 minutes. Transfer to a large bowl and allow to cool.
In the large bowl, mix together all the remaining ingredients for the filling. Heat the oven to 180C/160C fan/gas 4.
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-
Bake in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold (its a big pie so this takes ages. We would recommend cooking the day before and allow to cool overnight).
Meanwhile, boil the pork bones in 1 litres of water for 1 hour. Remove the bones and reduce to 350mls and allow to cool in the fridge. (Alternatively, soak 6 sheets of gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the 300ml chicken stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature). Allow the liquid to cool until it is getting thick but still liquid.a small funnel to pour the gelatine or stock into the pie through the hole in the tcp. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.
Serve at room temp with a Mescan beer.