Hot Water Pastry

225g (8oz) plain flour.
1x2.5ml spoon (1/2tsp) salt.
100ml (4fl oz) water.
75g (3oz) lard. Egg yolk

Filling

350g (12oz) chopped lean pork
sage and seasoning to taste
150ml (1/4 pint) stock
1x2.5ml spoon (1/2tsp) gelatine

(1) Heat oven to 200C, 400F, gas mark 6.

(2) Mix flour and salt in a bowl, make a well in the center.

(3) Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.

(4) Knead with hands until the dough is soft and pliable. Do not allow the pastry to become cold, or it will break in moulding.

(5) Cut off a quarter of the dough and set aside and cover and keep warm. Shape remaining three quarters of dough with the hands, or roll out to line the pie mould or tin

(6) Pack tightly with meat and seasoning. Roll the other quarter to make lid.

(7) Dampen edges of pie and lid, put into place, press the two edges of pastry together and trim off surplus with scissors. Use trimmings to make leaves for decorating.

(8) Flute edges of pie, make a hole in the center and arrange leaves.

(9) Bake for 20 minutes, reduce heat to 180C, 350F, gas mark 4 for 1 1/4 to 1 1/2 hours, until meat is cooked. If the pastry becomes too dark, cover with grease proof paper or foil during the last stages of cooking.

(10) Remove tin, brush over pie with a mixture of egg yolk and water, return to the oven for 5 minutes to set glaze.

(11) Make jelly by mixing stock and gelatine in a saucepan, dissolve over a low heat and season well, allow to cool.

(12) When pie is cool, pour jelly through a funnel into top of pie.

Before moulding wrap pastry in polythene bag to keep warm and moist.