- Make the pastry by mixing the flour and salt in a large bowl.
- Pour the water into a saucepan, add the lard and simmer until melted.
- Add the water to the flour bit by bit using a wooden spoon until it is cool enough to handle.
- Once combined knead gently on a floured surface until smooth.
- Wrap in cling film and place in the fridge whilst making the filling.
- Chop the pork loin and bacon, mince the pork belly and combine all ingredients.
- Remove the pastry once it has been in the fridge for approx 20 mins. Take off about 1/3 for the pie lid.
- Wrap this back in cling film and roll out the pastry on a floured surface until it is large enough to fit an 18cm pie tin (should be approx 2mm thick).
- Leave a slight overhang around the edges. No need to line the tin.
- Once you have lined the pie dish (making sure there are no holes) fill it up to the top with the pork & prune filling.
- Roll out the remaining pastry into a circle for the lid - place this on the pie and crimp together the edges.
- Brush the top of the pie with the beaten egg and using a knife make a hole in the middle of the top.
- Bake in the oven at 170°C for 2 hours.
- Dissolve the gelatine leaves in 1 pint of boiling water - along with the chicken stock cube.
- Once the pie is out of the oven pour the stock mixture into the pie via the hole on the lid.
- Allow to cool completely before placing in the fridge overnight.
Recipe from www.californiaprunes.co.uk
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A delicious pork pie ideal for serving on Christmas Eve or Boxing Day
Filling: 100g California prunes - finely chopped 700g pork loin (cut into small cubes) 200g pork belly (minced up in a food processor) 125g streaky bacon (finely chopped) 2 sprigs of thyme (leaves only - finely chopped) Pinch of mace 1/2 teaspoon salt and pinch of pepper 4 sheet of gelatine 1 chicken stock cube - made up with 1 pint of boiling water 1 egg (beaten) Pastry: 520g plain flour 200g lard 200g boiling hot water 1 teaspoon salt
Time: 30 minutes Serves: 8 Nutrition: n/a