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1
Cut about 300g of the meat into neat cubes of about 1cm, and very finely chop or mince the rest - don't use a processor.
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2
(You may find it easier to buy 300g lean pork, plus 700g good minced pork with around 20% fat.)
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3
Mince or finely chop the bacon.
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4
Put all the meat into a bowl with the sage, anchovy essence, a little salt, plenty of pepper and a few gratings of nutmeg.
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5
Mix the ingredients thoroughly.
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6
Take about a teaspoon of the mixture and fry it, like a mini-burger, then taste and adjust the seasonings, adding more salt and pepper, perhaps some more sage, as needed.
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7
The mixture should be tasty, not bland.
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8
If possible, cover the bowl and chill overnight for the flavours to develop.
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9
If not, cover while making the pastry.
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10
For the shortcrust pastry, follow the steps below and when cool enough to handle, cut off a third and keep for the lid.
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11
On a lightly floured surface roll out the larger piece of pastry to a circle large enough to line the base and sides of the tin.
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12
Lightly flour the surface of the pastry, then fold it in 4 and lift it into the tin.
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13
Unfold the pastry and press it on to the base and up the sides of the tin so it overhangs by about 2cm.
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14
Take care there are no cracks or holes.
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15
The pastry should be about 5mm thick.
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16
Pack the meat filling into the pastry case, making sure there are no pockets of air.
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17
Heat the oven to 200C/400F/gas 6.
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18
Fold the excess pastry neatly over the filling.
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19
Brush this rim with a little water.
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20
Roll out the remaining pastry to a circle to fit the top of the tin - cut round a plate to get a neat shape if necessary.
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21
Lift the pastry over the filling to cover, then press the pastry edges firmly to seal.
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22
Pinch the rim to neatly flute it.
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23
Make a large steam-hole in the centre of the pie and fit a small cylinder of foil into the hole to keep it open during baking.
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24
Brush with beaten egg, then set the tin on the baking tray and bake in the heated oven for 15 minutes.
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25
Reduce the oven temperature to 180C/350F/gas 4 and bake for a further 2 hours, covering the top of the pie with a piece of foil or greaseproof after an hour to prevent over-browning the crust.
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26
Leave to cool in the tin, then pour the cold stock into the pie through the foil tube.
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27
Chill overnight to set fully, then unmould, remove the foil, and serve at room temperature.
