• 8 rashers smoked streaky bacon, finely chopped
  • 600g boneless pork shoulder rind removed, chopped into 1cm chunks (prepared weight)
  • 400g sausagemeat
  • ¼ whole nutmeg or ¼ tsp freshly grated nutmeg
  • 8 sage leaves, finely chopped
  • 70g dried cranberries
  • 70g dried apricots, chopped
  • 100g shelled pistachios

For the hot water pastry


  • STEP 1

    Tip the bacon, pork and sausagemeat into a large bowl, then grate in the nutmeg and add the sage, cranberries, apricots, pistachios, ¼ tsp salt and a good grinding of black pepper. Mix to combine, then cover and keep chilled while you make the pastry.

  • STEP 2

    Tip the lard and butter into a small pan with 150ml water and bring to a simmer. Weigh the flour out in a heatproof bowl with ½ tsp salt. When the butter and lard have melted and the mixture is steaming, pour it over the flour and quickly mix to form a scraggy dough. Tip out onto a surface and knead briefly until smooth. Cut off a third, then wrap and set aside.

  • STEP 3

    Roll the remaining pastry out to the thickness of a £1 coin, then lift using a rolling pin and unroll into a deep 20cm loose-bottomed cake tin. Press the pastry into the edge and up the side – don’t worry if it doesn’t reach the top, just press into an even layer and ensure there are no holes.

  • STEP 4

    Spoon the filling into the pastry case and pack in with the back of the spoon to expel any air pockets. Mound it up in the centre to create a dome, leaving about 1cm of the pastry edge protruding.

  • STEP 5

    Roll out the reserved pastry to the same thickness as before, then use a plate as a template to cut out a 20cm circle. You can either top the pie with the pastry lid as it is, or create a lattice effect. To do this, you will need to use a lattice cutter or ruler and knife. Hold the ruler over the pastry circle and, starting from the left or right side, cut 1cm vertical lines in the pastry going from top to bottom, leaving 1cm gaps between the incisions. After completing one line of cuts, move the ruler ½cm to the side and make another line of cuts. Continue all the way along the pastry. Gently tease the holes open with your fingers to create a webbed lattice effect, then use the same 20cm template to retrim the lid. Carefully lift it over the pie, folding over the excess pastry and crimping all the way around the edge to seal. Brush the pastry with some of the beaten egg. Re-roll any offcuts and use to decorate the pie, if you like (we cut out star shapes). Stick these on and brush with more beaten egg. Will keep covered, uncooked, in the fridge for up to 24 hrs.

  • STEP 6

    Heat the oven to 180C/160C fan/gas 4. Bake for 2 hrs until the pastry is deep golden brown. If you have a food thermometer, the internal temperature should reach 70C. Leave to cool completely in the tin, then chill for at least 4 hrs before serving. Will keep covered in the fridge for up to five days.

Recipe from Good Food magazine, December 2021

Goes well with


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