Classic English Medieval Pork Pie

1.Preheat your oven to 180°C (350°F).

2.In a large bowl, combine the finely chopped pork shoulder and pork fat. Add salt, black pepper, ground mace, ground nutmeg, dried sage, and chopped fresh thyme. Mix thoroughly to evenly distribute the spices.

3.Add 2 tablespoons of cold water to the meat mixture and mix again until the mixture is sticky and holds together well. Set aside.

4.To make the pastry, sift the plain flour and 1 teaspoon of salt into a large mixing bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

5.Gradually add the 150ml cold water to the flour and butter mixture, stirring with a knife until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

6.Roll out two-thirds of the chilled pastry on a floured surface to about 5mm thickness. Use this to line a 20cm (8-inch) round deep pie tin, ensuring the pastry comes up the sides and over the edges slightly.

7.Fill the pastry case with the spiced pork mixture, pressing down gently to remove air pockets and level the surface.

8.Roll out the remaining pastry to form the lid of the pie. Brush the edges of the pastry case with a little beaten egg, then place the lid on top, pressing the edges firmly to seal. Trim any excess pastry and crimp the edges decoratively.

9.Brush the entire surface of the pie with beaten egg to give a golden finish.

10.Using a sharp knife, make a small hole or a few slits in the center of the pie lid to allow steam to escape during baking.

11.Place the pie on a baking tray and bake in the preheated oven for 1 hour and 15 minutes, or until the pastry is golden brown and the filling is cooked through.

12.Remove the pie from the oven and allow it to cool in the tin for at least 20 minutes before removing and serving. This resting time helps the filling to set and makes slicing easier.

13.Serve the pork pie warm or at room temperature, traditionally accompanied by English mustard or pickled vegetables for an authentic medieval feast experience.