2 lb Diced pork shoulder meat
1/4 inch cubes
1 ts Salt and pepper
1/2 ts Ground sage or 2-3 leaves
1 pn Each of dry mustard and
Allspice
1 Pork and veal bones
2 Onions, chopped
1 Bay leaf
2 Or 3 sprigs of marjoram &
Thyme
8 oz Lard
1 lb Flour
2/3 c Milk mixed half and half w/
Water
1 Egg, lightly beaten
Mix the meat, salt, pepper, herbs and spices and set aside. 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.
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.
Boil the rest of the fat with the milk and water. Make a well in
the mound of flour and while stirring with a wooden spoon, mix in
the boiling liquid. Knead and leave to rest for 10 minutes.
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. Fill it immediately with the meat mixture as it is likely
to collapse. Roll out the remaining dough into a circle slightly
larger than the diameter of the casing, to form the lid.
Preheat the oven to 400F. 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. 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 aluminuim foil on the top to prevent burning.
Remove from the oven and allow to cool completely. Pour the
chilled stock through the hole in the lid and refrigerate. Serve
Cold.
