325 g hot water raised pie pastry
1.5 kg pork from the leg or shoulder
1 large onion
Fresh sage, chopped
Salt, pepper and a little butter
Egg to glaze
Cut the meat from the bone, skin and gristle, cut into smallish cubes.
In a bowl add the meat, butter, pepper, sage and salt, mix together.
Tightly pack the filling into a raised pastry case. Cut a whole in the top
Add a little water before covering with the lid.
You can decorate the top with pastry leaves.
Glaze with the egg and cook in a oven 150°C, 300°F, gas mark 2 for 25 minutes.
Raise the temperature to 190°C, 375°F, gas mark 5 cooking for a further 2 ½ hours.
While the pie is cooking. Make the rich jellied stock, boil the meat bones in 1000ml of water, add the onion, bouquet garni, salt and pepper.
Cook for 2 hours or until the juice has reduced by half.
Allow to cool and skim the fat from the top.
Once the pie is done reheat the stock and pour threw the whole on top of the pie.