Pork pie

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Dice and mix all pork filling ingredients thoroughly and refrigerate. Grease the deep springform tin and line its base. Keep jelly stock and gelatine separate from filling stock.

Mix pastry flour and pastry salt. Heat pastry lard and pastry water until melted and just boiling, then pour into flour and stir with a spoon.

Once safe to handle, knead briefly until smooth. Work while the crust remains warm and pliable.

Keep pastry for the lid and roll the lining pastry about 5 mm thick. Line the tin, patch tears and leave overhang. Pack cold filling firmly. Roll the lid, brush the rim with wash egg, seal, trim and crimp. Cut a 1 cm central steam hole and glaze the lid.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 180°C conventional / 160°C fan for 30 minutes.

Reduce to 160°C conventional / 140°C fan.

Bake another 60–90 minutes until the pork centre stays at 75°C for 30 seconds and crust is browned. Shield the lid with foil if needed; crust colour alone cannot confirm the meat is cooked.

Take the bake out of the oven and set it on a heatproof surface.

Stand for 20 minutes.

Release the sides carefully and put on a rack. If the side crust is pale, return to the oven for an additional 10–15 minutes before cooling; add that time only if needed.

Bloom the jelly gelatine in the listed cold portion of jelly stock.

Leave for about 10 minutes until hydrated.

Heat the remaining jelly stock, remove from heat and stir in the bloomed gelatine until dissolved.

Cool the jelly to lukewarm while the pie cools on its rack.

Return the pie to its tin for support. Funnel jelly slowly through the steam hole, pausing for it to flow into gaps. Stop when full and keep surplus separate.

Finish cooling and refrigerate as soon as cool. Keep the entire cooling period within 2 hours after cooking; if extra crust baking was needed, shorten this wait accordingly.

Refrigerate at 5°C or below overnight to set the jelly; the planning allowance is 12 hours.

Release the tin and slice cold with a sharp knife.