Raised pork pie

Mince the shoulder and 200 g pork belly using a mincer. Finely dice the remaining 200 g belly and the bacon. Wash the herbs, strip the thyme leaves and chop the sage. Mix all the meat, herbs, mace, nutmeg, salt and pepper in a bowl.

Heat the conventional oven to 180 °C. Put the flour in a bowl. Heat the lard and water in a pan until melted, then just boiling. Pour into the flour and stir with a wooden spoon. As soon as it is safe to touch, knead until smooth while keeping the dough warm.

Keep a quarter of the dough covered for the lid. Roll the rest between two sheets of baking paper. Line the base and sides of a 20 cm non-stick springform tin. Press the joins so there are no holes. Pack in the filling. Roll out the lid, place on top and pinch the edges closed. Make a central steam hole with a spoon handle.

Bake for 30 minutes. Lower the oven to 160 °C and bake for another 90 minutes. Beat the egg and brush it over the top. Bake for 20 more minutes until the crust is golden and the filling cooked through. Cool for about 120 minutes until the pie is cold.

When the pie is cold, soak the gelatine in cold water for 5 minutes. Heat the stock to just below boiling, then take off the heat. Squeeze the gelatine and dissolve it in the stock. Cool to room temperature for about 30 minutes. Slowly pour through the pie’s hole using a small funnel. Pause between additions to let the liquid sink in. Cover and refrigerate for at least 480 minutes until the jelly is set. Unmould before slicing.