DESMOND LYONS BRITISH POT PIE ENJOY DAN:

          DESMOND LYONS BRITISH POT PIE by CHEF DAN:

Makes 15

PASTRY:

3/4-cup lard

2/3-EACH cup milk and water

2 cups flour, extra for dusting

Salt and freshly ground black pepper

Egg, beaten, for brushing

PORK PIE FILLING:

1-1/2-pounds pork, finely chopped

1/4-pound pork belly, skin removed, minced

1/4-pound lean bacon, finely chopped

1/2--teaspoon EACH ground allspice sand grated nutmeg

Salt and pepper

Handful sage chopped

PORK JELLY:

4-cups pork bones

2 pig’s trotters

2 carrots, copped

1 onion, chopped

2 sticks celery

1-bouquet garni (bay leaf, thyme, parsley, tied together with string)

1/2--tablespoon black peppercorns

DIRECTIONS (PREHEAT OVEN TO 350 F)

1.    Place the lard, milk and water in skillet and gently heat until lard has melted.

2.    Shrift in the flour into a bowl, season with salt and pepper mix well.

3.    Make a well and pour the warm lard mixture, mix to combine until it comes together to make a dough.

4.    Kneed for a few minutes, then form into a ball; set aside.

5.    Place all the pork jelly ingredients in a skillet, pour enough water to cover.

6.    Bring to a boil, then simmer and cook for 3 hours, skimming of scum.

7.    Then strain through a fine sieve and discard solids.

8.    Pour the sieve stock into a skillet over medium-heat and educe to 1 pint.

9.    Place all the pie filling ingredients in bowl, mix with your hands.

10. Dust a pork pie dolly with flour to prevent pastry from sticking.

11. On a floured work surface, roll out the remaining 3/4-pastry.

12. Cut out circles into 4-inch diameter.

13. Place the pie dolly into the middle of the circle and draw the edges around the sides of the dilly to create a pie casing, this well also thin the pastry.

14. Remove the dolly from the pastry once the pie casing is formed.

15. It should look like a little cup about 7 cm high that will stand on its own.

16. Roll the pork pie filling into a ball and place into the bottom of pastry case.

17. Roll out remaining piece of pastry to 1/2-centinmeter thick and cut into circles large enough to cover the pastry case.

18. Brush the inner parts of the pasty casing with some of the beaten egg and place the pastry circle on top.

19. Pinch the edges of the pastry to seal the pie.

20. Brush the top of the pie with some of the beaten egg; then bake for 45 minutes 1-hour

21. Remove from oven and cut 2 small holes in the top of the pork pie.

22. Pour the pork jelly mixture, set in the fridge to until jelly is set.

23. Serve with piccalilli or chutney       ENJOY DAN:      EAT BRITISH FOOD!!