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1
For the pork pie: To make the pastry, place the flour in a mixing bowl and crumble the lard.
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2
Combine the ingredients until they start to come together.
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3
Add a pinch of salt then gradually pour in the water, working with your hands until the dough breaks (it must not be stretchable).
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4
Cover and set aside for 1 hour
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5
Preheat the oven to 190c, Gas mark 5
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6
Knead the dough on a floured surface and roll out to roughly 5mm thick.
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7
Divide the dough into two unequal portions.
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8
Take a 20cm flan or cake tin with removable base and use the larger portion to line the base and sides.
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9
The smaller portion will be used as the pie lid.
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10
When lining the tin, make sure there are no holes or tears in the pastry otherwise the jelly will leak out
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11
To make the filling, mix the pork shoulder, pork fat and bacon and season with salt and pepper.
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12
Place this mixture in the pie case, but don't squash it in.
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13
Brush the edges of the dough with water and place the dough lid on top, using a fork to seal the edges together.
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14
Brush the top with egg yolk or milk
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15
Cook in the oven for 1.5 hours until golden brown
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16
Remove from the oven and turn out from the tin.
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17
Leave the pie to cook, then place in the refrigerator overnight.
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18
The following day, make up the gelatin with the water according to the packer instructions and add any herbs
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Make a hole in the top of the pie and pour in the gelatin until the pie is completely filled.
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20
Place in the refrigerator.
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Next day, your pie will be ready to enjoy!
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22
For the sticky onion chutney: Melt the butter and oil in a larger heavy-based saucepan over a high heat.
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Tip in the onions and garlic and give them a good stir so they are glossed with butter
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24
Sprinkle over the sugar, thyme leaves and some salt and pepper.
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25
Give the pan a good shake and reduce the heat slightly
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26
Cook uncovered for 40-50 minutes, stirring occasionally.
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27
The onions are ready when all their juices have evaporated, they're really soft and sticky and they smell of sugar.
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28
But they shouldn't be so soft that they break when pressed against the side of the pan with a wooden spoon.
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29
The secret to deliciously sweet caramelized onions is slow cooking, so don't rush this part
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30
Pour in the wine, vinegar and port and simmer, still uncovered, stirring every so often, until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds.
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31
When you draw a spoon across the bottom of the pan, it should clear a path that fills rapidly with a syrupy juice
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32
Leave the onions to cool in the pan then scoop into jars and seal.
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The chutney can be enjoyed straight away, but also keeps in the fridge for up to 3 months
