15cm/6” round, loose bottom deep cake tin, 3cm/1¼” cookie cutter or egg cup, 3 x mixing bowls, pastry brush and oven tray

Gluten Free Hot Water Pastry
300g FREEE White Bread Flour
¼ tsp salt
125g lard
1 egg
200ml boiling water
butter, for tin
flour, for dusting

Pork Pie Filling
1 tsp dried sage
1 tsp salt
½ tsp mace
½ tsp ground pepper
2 tsp grated lemon rind
300g minced pork
200g pork sausage meat
200g chopped bacon

170°C, Fan 150°C, 325°F, Gas 3

Gluten Free Hot Water Pastry

1. Put the flour and salt into a mixing bowl and stir to combine.
2. Add the lard and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
3. Break the egg into a small bowl and beat to mix.
4. Pour half the beaten egg into the mixing bowl and stir to roughly combine.
5. Add the boiling water and stir to bring together a slightly sticky dough.
6. Cover the dough and leave to stand for at least an hour.

Pork Pie Filling

1. Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine.
2. Finely grate the lemon rind into the bowl and stir to make the seasoning mix.
3. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well.
4. Stir in the seasoning mix.

Raised Pork Pie

1. Pre-heat the oven.
2. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner.
3. Take two thirds of the pastry and press it into the bottom and sides of the dish.
4. Tip the pie filling into the pastry lined tin and smooth the top.
5. Moisten the pastry rim with water.
6. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour.
7. Roll the pastry into a 15cm/6” circle.
8. Brush a little water around the circumference of the pastry circle.
9. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking.
10. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down.
11. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork.
12. Brush the remaining beaten egg over the top of the pie.
13. Place the pie on an oven tray and bake for 80-90 minutes until golden.
14. Allow the pie to cool completely in the tin.
15. Carefully push and lift the cold pie out of the tin.
16. Wrap the pie and refrigerate. Best eaten within 3-4 days.