Pork Pie HD 720p

Pork pie

Ingredients;
Jam jar covered lightly with oil
Pastry
3 ¾ cups (350g) (12 oz) all-purpose flour
1 teasp (5ml) salt
1 cup (140g) (5oz) lard
1/2 cup (100ml) (4 fl oz) water
Filling
3 ¼ cup (350g) (12 oz) ground pork
Salt and pepper
1 1/2 teasp (7ml) ground sage
½ teas(0.50) ground thyme
1/8 cup 25ml) (1 fl oz) water
1 beaten egg
Jelly for pie:
2 tablesp(30ml) or 2 envelopes gelatine
1 ¼ cups(300ml) chicken stock

Instructions:
Season pork well add herbs
Place in a pan with water, cook gently until no longer pink.
Put aside.

Pastry:

Place flour and salt in a bowl.
Bring the lard and water to boiling point.
Pour immediately into the middle of the flour. Mix well with a spoon.
Knead with the hands until smooth.
Divide the pastry (2/3rd) (1/3rd) for the top. Work quickly before the pastry becomes brittle.
Roll out remaining pastry,
In the middle place a wide bottom jam jar about 4-5 inch (10cm-12cm). Work the pastry up the jar, like making pottery, remove jar, or place in a lose bottom cake tin, and pull the pastry up.
Fill with the meat.
Roll out remaining pastry to form the top.
Seal the edges with egg, add the top, making a hole in the centre.
Brush the top and sides with egg.
Bake at 325F, 160C for 45-60 mins or until the internal temperature reaches 176F.,65C

Jelly
Sprinkle gelatine over ½ cup(120ml) cold stock, stand for 5-10 minutes.
Heat remaining stock until almost boiling.
Stir in gelatine, leave to cool at room temperature.
Using a small funnel, pour stock into pie though the hole in the top, a little at a time.
Leave in the refrigerator until set.