When ordering the mince for this pie, ask the butcher to run some bacon through the mincer with the pork, to give a bit of colour and texture. You can make the pork pie in a 25cm round, loose-bottomed cake tin or a tray bake tin and cut it into squares: the quantities needed are the same.
For a classic old-fashioned, pub-type pork pie, serve hot with mashed potato, mushy peas and gravy or serve cold as part of a picnic or buffet.
- Put the flour, butter, lard and salt in a bowl and mix together until it resembles fine breadcrumbs. Add the egg and slowly add the water until the mixture comes together to form a ball. Put the pastry on to a floured surface and cut so that you have one-third and two-thirds.
- Using the larger piece first, roll out until it is large enough to line the base and sides of the tin. Carefully lift the pastry over the well-oiled tin and press down into the base, without tearing the pastry (if you do tear it, patch it using a bit of spare pastry and a little egg to make it stick). Roll out the remaining pastry into a piece just large enough to cover the top of the pie. Keep to one side whilst you make the filling.
- To make the filling, simply put all the ingredients in a bowl and mix together thoroughly. Put into the pastry-lined tin and press down firmly and evenly. Brush the sides of the pastry with beaten egg. Roll out the remaining pastry to fit the top of the pie. Place on top and press firmly into the sides to seal and, using a sharp knife, cut around the top of the tin. Brush the top with beaten egg to glaze. Cut a small slit in the middle of the pie and a few around the top, to allow any air to escape while cooking.
- Decorate the top with leaves cut from any spare pastry. Brush the leaves with egg. Bake in the oven at 200°C for 20 minutes and then reduce the temperature to 170°C and bake for a further 45 minutes until golden brown and bubbling slightly through the slits on the top.
- If serving as a buffet pie, leave it to cool in the tin and then take a sharp knife and cut around the edge. Carefully ease the pie away from the sides of the tin. If serving hot, eat immediately, although it will keep its heat well for a good half hour.
Rambler's Rewards: Cooking from Coast to Coast by Elizabeth Guy Photographs by Derry Brabbs. Published by Frances Lincoln at £20.00.