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1
Cover pork bones with water.
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2
Add parsley, sprig of thyme and black peppercorns and cook for 1 hour.
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3
Strain.
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4
Reduce to 1/4 cup.
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5
Add cider and gelatin and allow to cool.
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6
Make hot water paste: Boil lard with water.
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7
Heat flour and salt in a bowl in the oven.
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8
Add lard and water to flour and mix until dough leaves sides of bowl.
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9
Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm.
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10
Up-end a 2 pound jam jar and dust with flour.
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11
Lightly dust dough with flour.
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12
Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick.
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13
Cut a cross in the top.
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14
Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar.
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15
The paste will slide off easily.
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16
Place the mold onto a greased baking sheet.
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17
Do not remove the paper.
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18
*Use a bulledog clip.
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19
Finely chop the onion and apple.
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20
Cut pork into 1/4-inch dice and season highly with salt and pepper.
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21
Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly.
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22
Trim paper away 1/2 inch below rim of pastry to fit top.
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23
Dampen edge of pastry with water and affix lid crimping edges together.
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24
Gild with egg and bake in the oven for 1 1/2 hours.
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25
Thirty minutes before the end of cooking, remove paper band and brush sides with egg.
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26
Remove pie from oven and using a small funnel pour in the slightly warmed stock.
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27
Place in the refrigerator.
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28
Serve the pie cold with a little hot mustard on the side.
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29
Recommended drink: A pint of English wallop
