- Preparation and cooking time
- More effort
- Serves 8
For the pastry
- 500g plain flour , plus extra for dusting
- 140g lard
- butter , for the tin
- 1 egg , beaten for glazing
For the filling
- 500g minced pork
- 125ml medium English cider , try Gwatkin
- 4 sage leaves, finely chopped
- ¼ tsp ground mace
- 1 tbsp brown sugar
- 100g unsmoked bacon , finely chopped
- 225g grated onion
- 225g peeled, grated apple - half cooker, half eater is best
- 1 large potato , grated
- STEP 1
To make the pastry, tip the flour into a large bowl with 1 tsp salt. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
- STEP 2
To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. Add the bacon, onion, apple and potato to the mixture. Once again mix really well – the best way to do this is with your hands.
- STEP 3
Heat oven to 200C/180C fan/gas 6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
- STEP 4
Put filling in the pie case and push down well. Brush the pastry case’s edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.