A robust pie from the Shires, justly famous for its juicy, jellied filling. A little anchovy essence gives the meat an extra savoury tang. The pies were originally served at high tea after a long day's hunt.
Serves 8.

Ingredients

450g Plain flour (1 lb)
1 Egg yolk
150g Lard, diced (6 oz)
100 ml Milk (4 fl oz)
900g Lean pork (2 lb), cut into 1/2 cm dice
3 Rashers Bacon, finely diced
1 tsp Fresh sage, finely chopped
1 tsp Fresh thyme, finely chopped
1 tsp Anchovy essence
1/2 tsp Ground mace
1/2 tsp Ground allspice
600 ml Pork stock made with a pig's trotter (1 pint)
1 onion pierced with 3 cloves
1 carrot
A bouquet garni
1 Egg, beaten, to glaze

Method

Make the pork stock using pork bones and the pig's trotter which will make it gelatinous. Put the clean trotter and bones into a large pan with the onion, carrot and bouquet garni. Cover with water and bring to the boil. Simmer for a couple of hours. Strain and taste.

Warm a mixing bowl and sieve the flour into it, make a well in the centre and add the egg yolk.

Gently heat the lard in the milk until it has melted, then bring rapidly to the boil. Pour immediately into the well in the flour and draw the ingredients together with a wooden spoon to form a soft, pliable but not sticky ball of dough. Transfer to a lightly floured surface and knead until it is smooth and elastic. Cover and leave to rest in a warm place for 20-30 minutes.

Pre-heat oven to 200°C / 400°F / Gas 6. Mix together the pork, bacon, herbs, anchovy essence and spices. Moisten with 3 tablespoons of the stock.

Roll out two thirds of the pastry on a lightly floured surface and mould round a 1.1 kg (2 1/2 lb) floured straight sided jam jar, or line a raised pie mould or drop-sided terrine. If using a jar, leave the pastry to set on a baking sheet, then gently ease out the jar.

Pack the meat mixture into the pastry. Roll out the remaining pastry to make a lid for the pie. Press the edges together tightly to seal. Scallop the edges and decorate with pastry leaves. Cut a hole in the centre of the lid. Tie a double thickness of buttered greaseproof paper around the outside of the pie if formed using a jam jar. Brush the top with beaten egg. Place on a baking sheet if using a mould or terrine.

Bake for 20 minutes. Reduce the temperature to 180°C / 350°F / Gas 4 and bake for a further 2 1/4 hours. Remove the mould or greaseproof paper, brush the sides and top with egg and return to the oven for 10-15 minutes, until well browned. Remove from the oven, leave until almost cold.

Heat the stock in a saucepan. Leave to cool slightly. Pour liquid through the hole in the pastry lid. Leave in a cool place overnight. Serve cut in thick slices.