Classic Pork Pie

Step 01

Preheat the oven to 180C/350F/Gas 4. Pulse half the pork shoulder and bacon in a food processor to a coarse mince then combine with the rest of the pork and bacon, the sage, rosemary, nutmeg, allspice and anchovy essence. Season generously.

Step 02

Sift the flour with salt and pepper into a bowl. Heat the milk, water and lard until the lard melts then boil and pour onto the flour. Mix to a firm dough and knead briefly on a floured surface.

Step 03

Press three quarters of the dough into a pork pie tin, saving a quarter for the lid.

Step 04

Spoon the meat mixture into the pastry case. Roll out the lid slightly larger than the tin, brush the rim with the beaten yolk and press the lid on top to seal. Cut a small hole in the centre.

Step 05

Bake for 45 minutes to 1 hour until the pastry is golden brown and the meat is completely cooked through. Cool in the tin then turn out and slice.