Raised Hot-Water Crust Pork Pie with Jellied Stock

What you need

• 1 pig's trotter, split by the butcher
• 400 g (14 oz) pork bones
• 1 carrot, chunked
• 1 onion, quartered
• 10 black peppercorns
• 800 g (1 3/4 lb) boneless pork shoulder, cut into 1 cm dice
• 300 g (10 oz) skinless pork belly, cut into 1 cm dice
• 10 leaves sage, finely chopped
• 1/2 tsp ground mace
• 1/2 tsp nutmeg, freshly grated
• 1 tsp ground white pepper
• 1 1/2 tsp fine salt, for the filling
• 500 g (3 3/4 cups) plain flour, plus extra for dusting
• 1 tsp fine salt, for the pastry
• 200 g (7 oz) lard, chopped
• 225 ml (scant 1 cup) water, for the pastry
• 2 eggs, beaten, for glazing

Method

Restated from the original video

1. 1

   For the jelly, put the trotter, bones, carrot, onion and peppercorns in a large pot and cover with cold water.

2. 2

   Bring to a boil, then simmer gently for 2 hours, skimming off scum as it rises.

3. 3

   Strain, return the liquid to the pot and boil hard until reduced to about 500 ml. Strain again and leave to cool. It should set firmly when chilled.

4. 4

   For the filling, mix the shoulder and belly with the sage, mace, nutmeg, white pepper and salt. Cover and chill.

5. 5

   Heat the oven to 200 °C (400 °F). Grease a 20 cm (8 in) springform tin and set it on a baking tray.

6. 6

   For the pastry, mix the flour and pastry salt in a heatproof bowl and make a well in the middle.

7. 7

   Melt the lard with the water in a pan, then boil hard. Pour the hot liquid into the well and stir fast with a wooden spoon to form a paste.

8. 8

   Knead the warm dough briefly on a floured surface until smooth. Work fast, because it stiffens as it cools.

9. 9

   Roll two-thirds into a 30 cm (12 in) circle and press into the tin, up the sides and slightly over the rim. Roll the rest into a lid.

10. 10

    Pack in the filling, mounding it a little in the middle. Brush the rim with egg, set the lid on and crimp the edges to seal.

11. 11

    Trim any excess, brush the top with egg and cut a small steam hole in the center.

12. 12

    Bake for 30 min, then lower the oven to 160 °C (325 °F) and bake for 1 h to 1 h 15 min, until the filling reaches at least 71 °C (160 °F) in the center.

13. 13

    Rest the pie for 15 min, unclasp the tin and brush the sides with egg. Return to the oven at 200 °C (400 °F) for 10-15 min to glaze.

14. 14

    Cool for 1 h until just warm. Warm the jelly until liquid and pour it through the hole using a funnel, topping up as it sinks in.

15. 15

    Chill for at least 3 h, until the jelly is set. Slice and serve cold.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.