Directions:
- Filling:
- Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.
- Hot water paste:
- Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm. Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top. Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper. *Use a bulledog clip. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2 inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side. Recommended drink: A pint of English wallop
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1693.09 Kcal (7089 kJ) | ||
| Calories from fat | 654.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.68g | 112% | |
|---|---|---|---|
| Cholesterol | 211.23mg | 70% | |
| Sodium | 1273.26mg | 53% | |
| Potassium | 758.49mg | 16% | |
| Total Carbs | 191.61g | 64% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 7.78g | 31% | |
| Protein | 58.32g | 117% | |
| Vitamin C | 1mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 286.56 Kcal (1200 kJ) | ||
| Calories from fat | 110.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 112% | |
|---|---|---|---|
| Cholesterol | 35.75mg | 70% | |
| Sodium | 215.5mg | 53% | |
| Potassium | 128.38mg | 16% | |
| Total Carbs | 32.43g | 64% | |
| Sugars | 0.09g | 2% | |
| Dietary Fiber | 1.32g | 31% | |
| Protein | 9.87g | 117% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.7mg | 23% | |
| Calcium | 12.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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