FOR THE FILLING
400g/14oz finely diced pork shoulder
175g/6oz lean smoked bacon
1 tbsp finely chopped sage
1 tbsp finely chopped rosemary
½ tsp each ground nutmeg and allspice
2 tsp anchovy essence (or use 1 fresh salted anchovy, finely chopped or 2 tsp Worcestershire sauce)
FOR THE PASTRY
450g/1lb plain flour
50ml/2fl oz full-fat milk
50ml/2fl oz warm water
175g/6oz lard, chopped
1 egg yolk, beaten, to glaze
To make the filling, put half the pork into a food processor with the remaining filling ingredients and pulse
until just combined. Mix into the remaining pork and season well.
To make the pastry, heat oven to 180C/fan 160C/gas 4. Sift the flour into a bowl and season. Put the milk, water and lard into a pan and melt over a low heat. Bring just up to the boil, then pour onto the flour and mix well with a wooden spoon. Knead quickly to bring it together into a soft ball. Tear off about a quarter and save for the lid(s), then use the rest to line 4 x 7.5cm pork pie tins at least 5cm deep, or 1 x 900g loaf tin, pressing the pastry into the corners.
Spoon in the filling, then roll out the lid(s) slightly bigger than the tin(s). Dampen the edges, then lift on top of the pie(s) and press down gently to seal. glaze with egg, cut a small steam hole in the top, then cook for about 1 hr for the small pies, or about 1 hr 40 mins for the large pie, until the pastry is crisp and golden and the meat is cooked through.