Tim's Pork Pie Recipe

Makes: 4 pies

For the jelly
2 pig's trotters, cleaned
4 peppercorns
2 bay leaves
*
For the filling
25 g lard, melted
flour, for dusting
1 kg fatty minced pork
1 tsp freshly ground nutmeg
1 tsp white pepper
2 tsp flat-leaf parsley, chopped
*
For the pastry
700 g plain flour
50 g icing sugar
100 g butter
200 g lard
1 egg, beaten, for brushing the pastry

For the jelly
  1. This is best made the night before. Place the trotters in a saucepan of cold water and bring to the boil.
  2. Remove the trotters and discard the liquid. Return them to the pan, cover with three litres of fresh water, add the peppercorns and bay leaves and cover tightly.
  3. Bring to a simmer and cook for four hours, ensuring that the trotters are immersed and adding a little more water if necessary.
  4. Strain the liquid through muslin, cover and chill until set. If runny, heat to reduce; if extremely firm, reheat with a little water or stock to loosen.

For the filling
  1. Preheat the oven to 170C/150C fan/gas 3. Brush four 12 x 6cm pie tins with the melted lard. Dust with flour.
  2. Put the pork in a bowl with the nutmeg, pepper, parsley and 1½ teaspoon of salt. Mix well, then set aside.
  3. To make the pastry: Mix the flour, sugar and a pinch of salt in a bowl. Melt the butter and lard with 200ml of water until almost boiling. Pour this liquid over the dry ingredients and mix quickly to make a smooth, glossy dough.
  4. Divide the dough into eight pieces, four at 185g and four at 115g. Cover with cling film and a clean tea towel to stop them from cooling and setting hard.
  5. Roll out the larger pieces of dough and use to line the pie tins, pressing lightly to fit. Divide the filling between the tins, then brush the pastry rim with beaten egg. Roll out each small piece of pastry and make a 1cm hole in the centre.
  6. Place on top of the pies and crimp the edges together. Brush with the egg wash and bake for 1 hour. Set aside to cool in the tins.
  7. Heat up the jelly you made the night before, then slowly pour through a small funnel into each pie hole. Allow to set for two hours before serving.