Thanks for the nice comments, here's the recipes.Stock Ingredients
(Pork jelly or aspic)
A few pork bones
A pig’s trotter or a very small hock
1 onion, halved and studded with six cloves
A stick of celery, chopped in half
Six black peppercorns
Parsley, thyme and bay leaves
Roughly 2 litres of water
Put all the ingredients in a pan and then gently simmer for 3-4 hours, skimming off any scum as necessary. Strain the stock then leave in the fridge overnight or until well chilled and set to a jelly. Scrape off the layer of fat on top and the stock is then ready to be re-heated.Hot Water Pastry
800g Strong white flour (bread flour)
30g white sugar
Place lard and water into pan and bring to a boil -- be very careful as this
can do so serious burns, in a separate bowl combine the flour, salt and sugar,
add the lard water mix and using a folk mix well.
As soon as you can, kneed on a clean counter top (do NOT uses flour on the
surface while kneading) -- kneed until smooth to the feel. Cover with clean
cloth and let cool.Sausage Spice Mix
448g white pepper
14g best ground cloves
20g ground nutmeg
14g cayenne pepper
1000g fine salt
This is a bulk recipe, enough for 170 pounds of meat. Scale it down to what works for you.
Use 8.8 grams of spice for each pound of meat.
Example (10.25 lbs meat x 8.8 = 90g spice .)
Make your jelly ahead of time and keep it in the frig till needed.
I also made up the pastry a couple days before hand and kept it in the frig till needed. Then pull it out a couple hours ahead of time to let it soften up some.
For the meat I used a pork butt as you want the fat. Hand dice the pork into small cubes (1/2 inch or less) place into a container, add spices and mix by hand until all meat is covered and there is no loose spice remain in bowl. Coarse grind once only as this will give you a better texture.
I used a pickle jar as a mold to form the large pie. Place a flattened out ball of dough on you work surface and press the jar into then work the excess pastry up the sides to form a cup.
Fill the pastry with the meat mix, then roll out circle of dough for a top crust. apply an egg wash to the rim of the pastry bowl and cap it with the crust. Be sure to seal the top and side together well, then poke a whole in the top for the steam to vent.
Cook @ 425 degree F oven preheated - center of oven -- cook for 25 minuets.
Warm up your jelly stock and inject into pie while still warm as this will keep them moist.