For the pastry
450g Flour
225g lard
90 ml water,
beaten egg yolks, or milk to glaze
For the jelly
300 ml water,
1/2 envelope powdered gelatine, (about 6g)
Method
1. To make the pastry: put the flour in a mixing bowl and crumble in the lard. Work until beginning to come together. Add a pinch of salt and start adding the water gradually, working until the dough forms. Let it rest for 1 hour.
2. Preheat the oven to 180C/gas 5.
3. Roll the dough on a floured surface to about 5mm thick. Reserve enough pastry to make a lid. Use the larger piece of dough to line the base and sides of a 20cm plain flan ring or springform tin.
4. To make the filling: mix the pork mince, pork fat and bacon and season with salt and pepper and herbs such as sage or parsley. Place this mixture in the pie case.
5. Brush the edges of the dough with water and place the lid on top. Make sure this is sealed well by pressing with a fork.
6. Brush the top with egg yolk or milk. Cook in the oven for about 1 hour 30 minutes until golden brown.
Remove from the oven and unmold immediately. Leave the pie to cool overnight.
7. The following day, make up the gelatine with the water according to the packet instructions. Make a hole in the top of the pie and pour the gelatine in until the pie is completely filled (the meat will have shrunk so there will be plenty of space). Let the pie set in the fridge overnight (or for at least 12 hours for the best results).
Serves: Makes 1 pie. Cook: 1 hr 30 min
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