- Preparation time: 4 hours plus overnight cooling time'
- Servings: 8
|100g||California prunes, finely chopped|
|700g||pork loin (cut into small cubes)|
|200g||pork belly, minced|
|125g||streaky bacon, finely chopped|
|2 sprigs||thyme leaves, finely chopped|
|1||chicken stock cube, made up to 1 lt|
Make the pastry by mixing the flour and salt in a large bowl. Pour the water into a saucepan, add the lard and simmer until melted. Add the water to the flour bit by bit using a wooden spoon until it is cool enough to handle.
Once combined knead gently on a floured surface until smooth. Wrap in cling film and place in the fridge whilst making the filling.
Chop the pork loin and bacon, mince the pork belly and combine all ingredients.
Remove the pastry once it has been in the fridge for approx 20 mins. Take off about 1/3 for the pie lid.
Wrap this back in cling film and roll out the pastry on a floured surface until it is large enough to fit an 18cm pie tin (should be approx 2mm thick). Leave a slight overhang around the edges. No need to line the tin.
Once you have lined the pie dish (making sure there are no holes) fill it up to the top with the pork & prune filling.
Roll out the remaining pastry into a circle for the lid – place this on the pie and crimp together the edges.
Brush the top of the pie with the beaten egg and using a knife make a hole in the middle of the top.
Bake in the oven at 170°C for 2 hours.
Dissolve the gelatine leaves in 1 pint of boiling water – along with the chicken stock cube.
Once the pie is out of the oven pour the stock mixture into the pie via the hole on the lid.
Allow to cool completely before placing in the fridge overnight.