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1
mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side
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2
Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry
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3
Allow the pastry to cool a little so you can handle it but it must be warm.
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4
Cut a quarter of the pastry and set aside for the lid.
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5
with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can
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6
Fill the pastry with the pork filling.
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7
Brush the top of the edges with beaten egg and seal the lid in place
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8
Brush the top with egg.
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9
Make a hole in the top of the lid ro allow the steam out.
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10
Place on a baking sheet/tray and place in the oven at 180c for 30 minutes then reduce to 150c and bake for a further 90 minutes
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11
After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold
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12
when cooking has finished allow to cool.
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13
when cold add the stock with the gelatin through the hole in the top (a small funnel is very useful) and refridgerate overnight.
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14
Eat and ebjoy the following day!
