Pork Pie Seasoning - 100g (50g makes a 2kg Batch)

A blend of spices such as mace and nutmeg makes for  a traditional tasting pork pie.

• Pork shoulder, minced or finely chopped 1070g
  
• Pork belly, half minced and half chopped 500g
  
• Smoked Bacon cubed 300g
  
• Seasoning 50g
  
• Water 80ml
  
• Total Batch 2kg
  

Method:

• Preheat oven to 180°C/160C fan/gas 4.
  
• In a large bowl mix together all ingredients for the filling.
  
• For the pastry: 575g plain flour, 200g lard, 220ml water.
  
• Put the flour in a large bowl, then add lard and water into a small pan and heat gently until 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 knead well until smooth
  
• Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin.
  
• Fill with the meat mixture and pack down well. Place pastry lid on top of pie and pinch all around the edge to seal.
  
• Make a hole for steam in the centre.
  
• Cook in the oven for 30 mins then reduce the heat to 160°C/140C fan/gas 3 and cook for 90 minutes.
  

For best results:

Once cool pour in stock and gelatine mixture into top of pie the leave to set in fridge overnight.