For the pastry
plain flour 750g
rendered fat 250g
hot water 200ml
white pepper a pinch
icing sugar 1 tsp
For the filling
Tamworth pork 1kg, minced
Tamworth pork 500g, diced
salt 17g per kg
white pepper a pinch
allspice a tiny pinch
For the jelly
celery stick 1
pepper corns 10
bay leaves 25
gelatin leaf 10-30g
Step 1 – Jelly
Salt the trotters overnight with rock salt and rinse. Boil the trotters, skim mercilessly then add the veg and herbs. Simmer for 6-10 hours, skimming carefully. Pass the stock & reduce until it has lots of flavour – beware of the salt if over reduced. Set a little in the fridge then add gelatine leaf to fortify if not firm enough to cut with a knife (10-30g per litre depending on preferred firmness)
Step 2 – Pastry
Boil the fat and water then add to the dry ingredients. Mix briefly till formed into a good ball, more like a dough than a pastry. Don’t over mix!
Roll out whilst warm to about 5-6mm and line your pie mould (I use a specially made tin, but you can hand-raise around a jar or bottle of choice with 3/4 of the pastry, and chill for five minutes to make sturdy enough to receive the filling.
Fill with the pie mix ensuring an even spread of the mix and no large gaps or air pockets. Leave enough space at the top to get the pastry lid (the 1/4 remainder) to overlap. I stick this down with egg wash, which is rubbed onto the surface till sticky before placing the lid on, trimming and crimping.
Cut at least one hole in the lid to allow steam to escape then chill for half an hour to set before cooking.
Step 3 – Assembling
Start at 200 degrees for 30 mins in a fan oven then reduce to 160 degrees for 1hr 40 mins or even 2 hours for really crisp pastry.
Allow to cool for 30 mins then add the jelly via the steam hole, it will soak up more than you ever imagine but it will take a couple of hours so don’t give up.
Once saturated & full to the brim, chill overnight.
Turn out with a firm tap downwards with the top of a corner of the tin on the edge of a hard surface, making sure you are ready to catch the falling pie!
Serve with mustard, piccalilli or a sweet vegetable chutney or relish as your fancy takes you.
(We haven’t made this pie in our test kitchen.)