Stand (Pork and Ham) Pie

Step 1

Sift the flour
Add the egg to the flour. Using your wooden spoon, create a well in the centre of the sifted flour. Pour the egg yolk into the centre of the well and set aside for later.

Put the lard into the saucepan and add the milk. Heat the pan on medium heat and allow the lard to melt. Once melted, bring it to a rapid boil.

Immediately add the boiling lard into the well in the bowl of flour. It is very important that the liquid is boiling when added. Using your wooden spoon, draw the ingredients into the centre of the bowl.

Dust your working surface lightly with flour. Knead the dough, using both the heel of your hand and fingers, for about 5 minutes. (This is very important – don’t cheat)

Take a sheet of cling film and completely wrap the entire ball of dough. Set it aside in a warm place for 20-30 minutes to rest.

Heat the oven to 400°F

Mix the filling ingredients. Mix the ham and pork meat together in a bowl. Add the anchovy oil, thyme, sage and all spice. Sprinkle in some salt and pepper and 3 tbsp of the stock. Mix in well with your wooden spoon. Set aside to rest.

Unwrap the pastry after it has rested, and cut off two thirds. Re-wrap the remaining pastry. Sprinkle the work surface with flour and place the dough into it. Dust the dough with flour. Carefully start to roll it out with the rolling pin, into roughly into the size of the tin. Lay the cake tin, upside down, into the centre of the dough and cut around the sides. Remove the excess pastry but do not discard. Remove the cake tin and sliding the knife under the circle of pastry, lift it up, and lay it into the bottom of the tin, pushing it down to mould.

Make the pastry sides. Roll out the second part of the pastry and cut down the middle. Pick up one half and lay against the side of the tin. Gently knead into and around the mould. Take the remaining half and lay it against the other side of the tin and knead in and around the mould. Trim away any excess pastry and reserve for later.

When the dough is nicely molded around the tin, take the filling mix and spoon it into the tin. Push it down lightly, then set it aside for a minute.

Roll out all the remaining pastry. Place the cake tin into the middle of the dough and cut around it to create a circle. Take away the excess pastry and reserve for the decoration. Take the pastry lid and lay it over the meat, pushing it down lightly with your fingers, to create the tight seal. Finally cut a small hole in the centre of the pastry lid, to pour the liquid in later on.

Decorate. Dust some flour onto the work surface. Roll out any of the remaining dough, dusting it occasionally with flour to avoid sticking. Then with a pastry cutter, cut out shapes and place them decoratively around the hole on the pie.

Lightly coat the entire pastry lid with the beaten egg.

Place the tin into the centre of the oven and bake at 400F for 20 minutes. Then reduce the heat to 350°F. Cook for a further 2 hours. Rebrush with the egg wash, and cook for a further ten minutes.

Leave to cool completely before continuing with adding the stock.

To make the stock. Place a small saucepan on a medium heat, pour in the stock and bring to the boil. Add the gelatine into the boiling stock and whisk well to dissolve.

Once the pie has cooled, pour the stock into a jug and carefully begin to add the stock in little amounts through the hole in your pastry. Allow it to seep through. Then add a little more. Continue to add and allow to soak in until all the stock is used. Be patient, as this will take some time.

Allow to cool overnight.