Serves 8-10
Pie Filling
1kg pork shoulder, cut into 5mm cubes
3 bay leaves
1 tbsp crushed juniper berries
3 tsp fine salt
1 tbsp red wine
pinch cayenne pepper
250g skinless bacon, cut into 5mm cubes
250g skinless pork belly, cut into 2cm cubes
½ tsp mace
1 tsp white pepper
1 tbsp thyme leaves
12 sage leaves, chopped
Pastry
550g plain flour
1 tsp salt
2 eggs, beaten, plus another beaten egg for brushing
100g butter
100g lard
200ml water
Apple & Endive Salad
2 tbsp apple-cider vinegar
1/3 cup olive oil
2 green apples, thinly sliced into rounds
1 head curly endive
English mustard, to serve
pickles, to serve
Place sliced pork shoulder, bay leaves, juniper berries, salt, and red wine in a bowl; mix until well combined. Cover and refrigerate for 3 hours. Remove bay leaves and juniper berries; add cayenne, bacon, pork belly, mace, white pepper, thyme, and sage; mix until combined.
Preheat oven to 180°C. For pastry, place flour and salt in a bowl. Make a well in the centre; add 2 eggs and combine with a bread knife. Melt butter and lard with water over low heat; do not let it boil. Add to flour mixture and gently combine until dough comes together. Place on a floured surface and knead until smooth. Remove a quarter of the dough for the lid of the pie and shape the 2 pieces of dough into 2 rounds. Roll out the larger round to 30cm. Slide pastry into a 20cm round springform cake tin and press into place. Fill pastry case with meat. Roll out pastry lid and crimp it into place, using some of remaining beaten egg to glue joins together. Cut a 3cm hole in the top of the pastry.
Bake in oven for 30 minutes. Reduce heat to 160°C and bake for another 75 minutes. Remove sides of cake tin and brush pie with beaten egg; return to oven and bake for another 15 minutes, or until golden. Cool on a wire rack. For salad, place cider vinegar and olive oil in a bowl, season with salt and pepper, add apples and endive, and toss to combine. Serve pie hot or cold with English mustard and pickles.
