Ingredients
For the filling
450g pork shoulder,
55g pork fat, finely minced
55g Bacon, minced
For the pastry
450g Flour
225g lard
90ml water
beaten egg yolk, or milk to glaze
For the jelly
300ml water
1/2 envelope powdered gelatine, (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).
Coordinates difficult to get spot on, so any advances
welcome!