The hardest part of making this recipe is the patience you need waiting a full day for the baked pie to cool and set.
Crust
3 cups all purpose flour
4 oz. lard
5 oz. water
1 egg to glaze
Pinch of salt
Filling 14 oz. pork shoulder
1 pork trotters
4 cups water
1 onion
2 carrots
2 sticks celery
2 bay leaf
Black peppercorns
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tsp thyme
1 tablespoon fresh chopped sage (optional)
1 tsp Salt
1 tsp white pepper
Now Here’s How You Make It!
Make the Pork Jelly First - this part is easy.
Place pork trotters, bay leaves, onions, celery, black peppercorns in a large pot and cover with water. Bring to boil and simmer for3 hours. Strain through a sieve and discard remnants.
Pour the pork stock back into a pot and simmer until liquid is half its original quantity.
Filling - yeah this is a bit of an arm workout
Finely chop the pork shoulder. You will need a very sharp knife for this.
Add the nutmeg, allspice, sage and thyme, salt and white pepper.
Pastry - this part has lots of steps, keep up !
First turn your oven on to 355 degrees
Mix the flour with salt and pepper and place into an ovenproof dish and place in oven just long enough to warm it but do not cook it .
Place lard with water in a pan and heat it on low heat just until the lard melts.
Mix flour salt and pepper and make a well in the middle to add the lard and water mixture. Mix them until you form a ball and knead for a few minutes.
Cutoff 1/3 of the dough and place into a warm bowl . You have to keep the pastry dough warm so that it’s easy to work with. Place it in a warm bowl and cover it with a kitchen towel.
With the remaining 2/3
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