1. Put first four ingredients into a saucepan, cover with water. 2. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup. 3. Strain and cool. 4. Mix pork with spices and herbs, salt and pepper. 5. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl. 6. Knead 3-4 minutes. 7. Roll out two thirds of the pastry, line an 8" spring form pan. 8. Add the meat mixture and 4 Tbsp. 9. of the meat stock to the pie case. 10. Roll out remaining dough to form lid, seal edges well with water. 11. Make a hole in center of pie. 12. Glaze with beaten egg. 13. Bake at 425 degrees for 30 minutes. 14. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours. 15. Cool pie. 16. Warm the remaining jellied stock, then pour into the center hole in the pie. 17. Chill. 18. Note: If you don't have bones for the stock, use 2 tsp. 19. of Gelatine to 1/2 pint stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
