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5¼ ounce Lard
1 pound Flour, Sifted
1 pinch Salt
1 Egg
1 teaspoon Gelatin, Powdered
2 cup Chicken Stock
1½ pound Pork, Chopped Fine
1 Onion, Peeled & Chopped
3 teaspoon Herbs, Dried
1 teaspoon Salt
Melt lard in pan add 300ml water and bring to the boil. Using a fork, stir liquid into flour and salt to make a dough knead dough until smooth.
Reserve a quarter of the dough and keep it warm covered with a bowl. Mix together chopped pork, onion, mixed herbs and salt. Line base of 1kg loaf tin with remaining dough turn pork into tin. Roll out reserved pastry and use for lid. Seal pastry edges firmly, then trim off surplus use to make decoration crimp edges.
Glaze pie with beaten egg and make two air holes bake at 425f 30 mins then reduce heat to 375f 1 hour. Cool in tin 30 minutes then turn onto a wire rack. Dissolve gelatin in stock and carefully pour into pie using a funnel. Leave to set. Serve pie with salad.
1 pound Flour, Sifted
1 pinch Salt
1 Egg
1 teaspoon Gelatin, Powdered
2 cup Chicken Stock
1½ pound Pork, Chopped Fine
1 Onion, Peeled & Chopped
3 teaspoon Herbs, Dried
1 teaspoon Salt
Melt lard in pan add 300ml water and bring to the boil. Using a fork, stir liquid into flour and salt to make a dough knead dough until smooth.
Reserve a quarter of the dough and keep it warm covered with a bowl. Mix together chopped pork, onion, mixed herbs and salt. Line base of 1kg loaf tin with remaining dough turn pork into tin. Roll out reserved pastry and use for lid. Seal pastry edges firmly, then trim off surplus use to make decoration crimp edges.
Glaze pie with beaten egg and make two air holes bake at 425f 30 mins then reduce heat to 375f 1 hour. Cool in tin 30 minutes then turn onto a wire rack. Dissolve gelatin in stock and carefully pour into pie using a funnel. Leave to set. Serve pie with salad.
