Ingredients - Makes two 5 inch pies or one large pie Hot water pastry: 260g (9oz) Plain flour 60g (2oz) Butter 70g (2½oz) Lard 1 teaspoon of salt 110ml (4 floz) Water The filling: 400g (14oz) Pork mince (20% fat) 150g (5oz) Lean pork loin steak Seasonings used: ½ teaspoon each of - salt, sage, thyme, parsley, paprika & white pepper 1 Beaten egg For the savoury jelly: 200ml (7oz) Water 1 jelly stock pot or stock cube - I used a chicken stock pot 2 Gelatin sheets- I used Dr Oatker premium sheet gelatin
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