2 lb Diced pork shoulder meat
1/4″” cubes
1 ts Salt and pepper
1/2 ts Ground sage or 2-3 leaves
1 pn Each of dry mustard andi
Allspice
1 Pork and veal bones
2 Onions, chopped
1 Bay leaf
2 Or 3 sprigs of marjoram &
Thyme
8 oz Lard (yum)
1 lb Flour
2/3 c Milk mixed half and half w/
Water
1 Egg, lightly beaten
1. Mix the meat, salt, pepper, herbs and spices and set aside. 2. To make
the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of
water for two hours or until the liquid is reduced to 2 1/3 cups. Cool,
degrease and refrigerate until it starts to jell. 3. To make the pastry,
rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it
is the consistency of breadcrumbs. 4. Boil the rest of the fat with the
milk and water. 5. Make a well in the mound of flour and while stirring
with a wooden spoon, mix in the boiling liquid. 6. Knead and leave to rest
for 10 minutes. 7. To make the casing or “coffyn”, roll out three-quarters
of the dough into a circle 3/4″ thick. Flour the outside of the tin and
stand it in the centre of the dough. Work the dough up the sides of the tin
and then gently remove the tin leaving you with a pie casing. 8. Fill it
immediately with the meat mixture as it is likely to collapse. 9. Roll out
the remaining dough into a circle slightly larger than the diameter of the
casing, to form the lid. 10. Preheat the oven to 400F 11. Dampen the top
edge of the pie and gently press on the lid. Crimp the edge. Make a hole
in the centre of the lid and decorate it with pastry leaves. 12. Place on a
baking dish and bake in the preheated oven for 20 minutes and then reduce
the heat to 300 degrees F and bake for 1 3/4 hours. If necessary place
some aluminim foil on the top to prevent burning. 13. Remove from the oven
and allow to cool completely. Pour the chilled stock through the hole in
the lid and refrigerate Serve Cold.
Serves 8
Yields
8 Servings