Handraised Pork Pie

Directions

1. 1
   Cover pork bones with water.
2. 2
   Add parsley, sprig of thyme and black peppercorns and cook for 1 hour.
3. 3
   Strain.
4. 4
   Reduce to 1/4 cup.
5. 5
   Add cider and gelatin and allow to cool.
6. 6
   Make hot water paste: Boil lard with water.
7. 7
   Heat flour and salt in a bowl in the oven.
8. 8
   Add lard and water to flour and mix until dough leaves sides of bowl.
9. 9
   Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm.
10. 10
    Up-end a 2 pound jam jar and dust with flour.
11. 11
    Lightly dust dough with flour.
12. 12
    Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick.
13. 13
    Cut a cross in the top.
14. 14
    Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar.
15. 15
    The paste will slide off easily.
16. 16
    Place the mold onto a greased baking sheet.
17. 17
    Do not remove the paper.
18. 18
    *Use a bulledog clip.
19. 19
    Finely chop the onion and apple.
20. 20
    Cut pork into 1/4-inch dice and season highly with salt and pepper.
21. 21
    Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly.
22. 22
    Trim paper away 1/2 inch below rim of pastry to fit top.
23. 23
    Dampen edge of pastry with water and affix lid crimping edges together.
24. 24
    Gild with egg and bake in the oven for 1 1/2 hours.
25. 25
    Thirty minutes before the end of cooking, remove paper band and brush sides with egg.
26. 26
    Remove pie from oven and using a small funnel pour in the slightly warmed stock.
27. 27
    Place in the refrigerator.
28. 28
    Serve the pie cold with a little hot mustard on the side.
29. 29
    Recommended drink: A pint of English wallop