For the hot water pastry:
- 250g (9oz) plain flour
- 75g (3oz) lard
- 150ml (1/4 pint) water
Place the lard and water into a saucepan and heat until the lard is melted.
Place the flour and salt into a bowl and mix in the water/lard mix with a wooden spoon to make a dough.
Use while warm.
For the filling
- 350g (12oz) lean shoulder of pork
- 110g (4oz) smoked streaky bacon
- A combination of some or all of the following ground spices:
- Allspice, nutmeg, juniper, coriander (seed)
- 12 sage leaves
- 1 onion
- 1 eating apple
- 50g (2oz) fresh white breadcrumbs
- Salt and freshly ground black pepper
Chop finely or mince the pork and bacon. Chop the onion and the apple. Chop the sage leaves and then combine all the ingredients for the filling. Set aside.
This pie can be moulded by hand or you can use a suitably-sized pie tin (I use a 26cm tin). Line the tin with two-thirds of the pastry, using your fingers to mould it. Bring the edge up just a bit higher than the rim.
Place the filling in the pie taking care not to puncture the pastry. Take the remaining third of the pastry, flatten it to make a lid, wet the edges and cover the pie. Trim the edges neatly and crimp them.
Make a hole in the centre to let the steam out. Bake in the oven at 180C (350F, Gas mark 4) for 45 minutes to 1 hour.
Allow to cool before serving.