One of the things we love on a special occasion is a proper pork pie. 

This recipe is one based on Hugh Fearnley-Whittingstall's recipe from "Meat", however with a few tweaks, more info, and a lot more photos to help you get it right! The first couple of times I made it, I admit I was scared to death it was going to go wrong.

The first thing to say is that it used Hot Water Crust Pastry - something that brings terror by reputation, but actually isn't that bad!

Hot Water Crust Dough

100g Lard (Don't attempt to use Trex, Cocosfet or anything else. It makes the pastry taste wrong and the texture wrong)

100g Butter

200ml Freshly Boiled Water

550g Strong Flour

1.5tsp salt

2 eggs

Put the hot water in a pan, add the lard and butter, and heat till it melts completely.

Whilst you are waiting, weigh out the flour and salt, and put in a stand mixer, put on slow and slowly add the two eggs. Don't expect it to look much different, apart from it having lumps in. That's normal!

With it still on slow, slowly add the hot water and fat mixture, and don't panic. It will look totally wrong. Wait. Just keep mixing it on slow, and eventually it comes together, partly as the fat, water and flour come together, and partly as it starts to cool slightly, the fats harden, so it behaves a tad more normally. It will have the texture of playdough.

When it comes together as a lump, put it in a cold bowl, and refrigerate for at least an hour or two.