This isn´t a traditional pork pie but it is quite nice. Play around with the ingredients, ie spices and herbs, to taste).
1 lb lean pork – trim and cut into ½” cubes
4 slices streaky smoked bacon – remove rind and chop
7 oz peeled potato cut into 1/2? cubes
1 garlic clove – peel and chop finely
1.5 tsp fresh chopped thyme and parsley (leaves only)
.25 tsp of ground allspice (or quantity to taste)
1 tbsp of chicken stock
Sea salt and freshly ground black pepper
For the glaze – 1 small egg, lightly beaten
6 oz shortcrust pastry
7? flan tin with sloping sides
Preheat the oven to 200 degrees Celsius and place a baking sheet in the centre
Put the meat and bacon into the mixing bowl
Add remaining ingredients, mix then season and mix thoroughly
Divide the pastry in half and roll out one piece, line the baking tin
Spoon the mixture evenly over the pastry case
Dampen the edges then roll out the second piece pastry
Fit over the filling, seal well
Make a small cross in the centre of the pie lid
Brush with beaten egg
Place on the baking sheet in the oven and bake for 10 minutes
Reduce the temperature to 180° Celsius
Bake for about 45 minutes or until the pastry is a light golden brown and the meat thoroughly cooked
If the pastry browns too much, cover with either greaseproof paper or foil
Remove from the oven and leave the pie to cool before serving with a mixed salad