Pork pie

Ingredients

Filling:

1.4kg (3lb) Pork mince (fatty is best)

70g (3oz) Soaked sliced prunes

70g (3oz) Sliced apricots

15g ( 1/2 oz) White mustard seeds

15g ( 1/2 oz) Mixture of normal salt & celery salt

Pinch of ground white pepper

Pinch of chopped thyme

Pastry:

700g (1lb 8oz) strong flour

150g (5oz) beef suet

190g (7oz) water

75g )3oz) milk

Salt & pepper

For the jelly:

250g (9oz) water

5 Gelatine leave

Method

For the filling, simply mix all the filling ingredients together.

To make the pastry mix the flour, salt and pepper in a mixing bowl.

Heat up the milk, water and suet until the suet has dissolved, and this mixture to the flour and mix with a mixer to form a dough.

Knead for a few minutes and roll out to required shape, setting aside a quarter for the pie top.

Do this while the pastry is still warm and easier to work with.

This recipe should line a large terrine mould leaving some extra pastry. Line a tin with greaseproof paper and the pastry.

Fill the pie, top, and crimp at the sides. Make holes in the top for it to breath and glaze with egg yolk and bake at 180°c for 45 mins until the filling is cooked.

When cool, tip upside down and let the fat come out, this will be replaced by the jelly below. Chill.

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