Ingredients

Ingredients For the jelly

• 900g/2lb pork bones

• 1 pig's trotter

• 1 carrot

• 1 onion

• 1 bouquet garni (celery, bay leaf, thyme and parsley)

• 12 black peppercorns

• 4 cloves

For the filling

• 1.2kg/2½ lb boned pork shoulder

• 225g/8oz lean bacon

• 1 tbsp chopped fresh sage

• 2.5ml/½ tsp each ground mace, freshly grated nutmeg and ground allspice

• 2 tsp anchovy essence

• salt and freshly ground black pepper

For the pastry

• 450g/1lb plain flour

• 1 tsp salt

• 275g/10oz chilled butter, cut into pieces

• 3 free-range eggs, plus 1 free-range egg yolk

• 2-3 tbsp cold water

Description

There's Nothing Like A Homemade Pork Pie And Rick Stein Shows Us How To Do It Properly.

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