Pork Pot Pie - cooking recipe

Ingredients

7 1/2 tbsp butter, chopped
3 cups all-purpose flour
1 cup chicken stock
5 tsp powdered gelatin, bloomed in 5 tsp cold water for 5 mins
13.5 oz ground pork
11 oz lean, boneless pork, roughly chopped
4 slices bacon, finely chopped
1 tbsp each finely chopped fresh flat-leaf parsley and sage leaves
1/2 tsp each ground nutmeg, allspice and black pepper
1 None anchovy fillet, drained, finely chopped
1 None large egg, lightly beaten

Preparation

To make the pastry dough, bring butter and 3/4 cup water to a boil in a small saucepan. Transfer to a food processor. Add flour and process until ingredients come together. Transfer to a lightly floured work surface and knead until smooth. Cover and chill for 30 mins.
To make the jelly, bring chicken stock and 1 cup water to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved.
Preheat oven to 425\u00b0F. Grease an 8 inch springform pan. Combine pork, bacon, herbs, spices and anchovy in a large bowl. Set aside.
Roll out 2/3 of pastry on a floured work surface until 1/8 inch thick. Use to line prepared pan, trimming edges. Place on a baking tray and fill with pork mixture. Pour in 1/3 cup jelly. Brush edges with egg.
Roll remaining pastry into a circle big enough to cover filling. Lay on top, pinching edges to seal. Cut a 1 inch circle from top of pie then brush lid with egg. Bake for 30 mins. Reduce heat to 400\u00b0F. Bake for 1 hour 15 mins. Let cool.
Slightly warm remaining jelly. Using a funnel, pour slowly into hole in pie. Cover and chill overnight. Cut pie into wedges to serve.