Ingredients
For the filling
- 450 g pork shoulder, (ask your butcher for the higher meat) finely chopped
- 55 g pork fat, finely minced
- 55 g bacon, minced
For the pastry
- 450 g flour
- 225 g lard
- 90 ml water
- beaten egg yolks, or milk to glaze
For the jelly
- 300 ml water
- 1/2 envelope powderedgelatine, (about 6g)
- parsley, or other herbs (optional)
Method
1. To make the pastry: put the flour in a mixing bowl and crumble in the lard. Work until beginning to come together. Add a pinch of salt and start adding the water gradually, working until the dough breaks (NB. it must not be stretchable). Let it rest for 1 hour.2. Preheat the oven to 190C/gas 5.
3. Knead the dough on a floured surface and roll out about 5mm thick. Reserve enough pastry to make a lid. Use the larger piece of dough to line the base and sides of a 20cm plain flan ring or springform tin.
4. To make the filling: mix the pork shoulder, pork fat and bacon and season with salt and pepper. Place this mixture in the dough case, but don't squash it in.
5. Brush the edges of the dough with water and place the lid on top. Make sure this is sealed well by pressing with a fork.
6. Brush the top with egg yolk or milk. Cook in the oven for about 1 hour 30 minutes until golden brown.
7. Remove from the oven and remove the flan ring immediately. Leave the pie to cool, and then chill overnight.
8. The following day, make up the gelatine with the water according to the packet instructions. You can add parsley or other herbs if desired. Make a hole in the top of the pie and pour the gelatine in until the pie is completely filled (the meat will have shrunk so there will be plenty of space). Let the pie set in the fridge overnight (or for at least 12 hours for the best results).
