Pork Pie with Piccalilli

**Prepare the Hot Water Crust Pastry:** Combine the flour and salt in a large mixing bowl. In a saucepan, melt the lard, butter, and water over medium heat until boiling. Immediately pour the hot liquid into the flour mixture and mix quickly with a wooden spoon until a dough forms. Be careful as the mixture will be hot. Knead the dough lightly on a floured surface until smooth. Wrap in cling film and let it rest for 30 minutes.

**Prepare the Filling:** In a large bowl, combine the diced pork shoulder and pork belly. Add the dried sage, dried thyme, mace, white pepper, and salt. Mix thoroughly to ensure the meat is well seasoned.

**Assemble the Pie:** Preheat your oven to 180°C (350°F). Cut off approximately two thirds of the pastry for the base and sides. Roll out the larger piece of pastry to about 5mm thick. Line the springform cake tin with the pastry, pressing it firmly against the base and sides. Ensure the pastry extends slightly above the rim of the tin. Fill the pastry case with the seasoned pork mixture, packing it tightly.

Roll out the remaining pastry for the lid. Brush the edges of the pastry case with the beaten egg. Place the pastry lid on top of the filling and press the edges firmly together to seal. Trim any excess pastry and crimp the edges to decorate. Cut a hole in the centre of the lid to allow steam to escape.

Brush the entire pie with the remaining beaten egg. Bake in the preheated oven for 1 hour and 30 minutes, or until the pastry is golden brown and the filling is cooked through. If the pastry starts to brown too quickly, cover it with foil.

**Prepare the Savory Jelly:** While the pie is baking, prepare the jelly. Bloom the gelatine powder in a little cold water according to the package instructions. Heat the pork stock in a saucepan until simmering. Remove from heat and stir in the bloomed gelatine until dissolved. Season with salt and pepper to taste.

**Add the Jelly:** Once the pie is cooked, remove it from the oven and let it cool slightly in the tin for about 30 minutes. Carefully pour the warm jelly through the hole in the pie lid, ensuring it fills all the gaps between the meat. You may need to add the jelly in stages as it absorbs. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the jelly to set.

**Serve:** Carefully remove the pork pie from the springform tin. Slice and serve chilled with a generous spoonful of piccalilli.