Pork and Bacon Pie

Prep Time : 30 Minutes
Cook Time : 1 Hour 30 Minutes

Ingredients :

Dough :

450 g flour

225 g cold pork fat or cold butter

200 ml water

Filling :

200 g lardons

400 g minced pork

1/4 tsp. freshly ground black pepper

water

1 egg for glazing

Jelly :

300 ml vegetable stock

3 leaves of gelatine or approx. 6 g powdered gelatine

parsley

 

Directions :

Dough:

Put the flour in a bowl and crumble it together with the chopped fat.

Make a dough by gradually adding sufficient water.

Let the dough rest for 1 hour in the fridge.

Set the oven to 190 C. Knead the dough on a floured surface and roll it   ( remove 1/6  of the dough to make the top of the pie).

Roll out the dough into a 5 mm thickness to cover the baking  tin.

There should be enough dough to cover base of the tin and to go up along its inner sides. Roll out the excess dough to a size that fits the tin.

Filling :

Saute the lardons for 2 minutes.

Mix together the minced pork, sauteed lardons and freshly ground pepper.

Add the meat mixture to the tin.

Glaze the dough edge in the tin with water.

Add the dough cover and press it down firmly onto the edge using a fork. Glaze the dough cover with whisked egg.

Baking:

Bake the tart in the oven for 1 hour and 30 mins.

Remove the pie from the oven, Open the tin and let the pie cool until it can be put in the fridge and become completely cold. ( it can be left until the following day).

Have the stock ready.

Apply the gelatine according to the instructions on the packet and dissolve it in the stock.

Chop the parsley and stir it into the gelatine stock.

Cut a 2 cm large hole in the center of the dough lid and pour the stock mixture into the pie until completely full.

Put the bacon meat pie in the fridge for approx. 12 hours.