pick by restrictions see all ingredients Guardian Pantry

Gala pie

View the full article on guardian.co.uk

For the filling:

For the jelly:

For the pastry:

Step 1
After a few minutes in hot water the yolk "sausage" can be peeled and then carefully inserted into a larger skin along with the combined white, for a further poaching.

Step 2
Chop a kilo of boned pork shoulder into rough 1cm dice.

Step 3
Trim out the skin and tough connective tissue and save it.

Step 4
Cut about 200g of bacon into similar size pieces.

Step 5
To make the jelly, chuck your porky trimmings into a pot with a split pig's trotter, celery, carrot, some bay leaves and fresh sage.

Step 6
Cover with cold water and allow to barely simmer for 2-3 hrs until the trotter gives up the ghost and collapses.

Step 7
Strain the liquid through muslin and keep it in the fridge.

Step 8
Check that it sets to a good consistency - if it doesn't you can reduce it a little further.

Step 9
Season your meat with sage, mace, nutmeg, allspice, pepper and a good 10g of salt.

Step 10
Mix the meat and seasonings thoroughly by hand and then blitz half the mix in a food processor before recombining.

Step 11
Mix 475g of strong flour in a bowl with 7.5g of salt.

Step 12
Melt 100g of lard or dripping in 175g of boiling water.

Step 13
then pour in the hot liquid and begin combining it with a palette knife.

Step 14
As soon as the dough is cool enough to handle, work it together with your fingers, separate out about a quarter of it and then work both masses into flat round puck shapes.

Step 15
Leave to cool and rest for a few more minutes.

Step 16
Meanwhile, place 4 eggs in a pan of cold water, bring to the boil, simmer for exactly 4 mins and then plunge them into iced water.

Step 17
Roll out the dough, fold, turn and reroll until it begins to feel smooth and elastic.

Step 18
Used the large piece to line your pie dish.

Step 19
You shouldn't need a springform as the pie shrinks away from the sides as it cooks and pops out clean.

Step 20
Put a thin layer of meat into the bottom of the pie case.

Step 21
Now here's the cunning bit - make a pen mark on the side of the dish on the centre line of one of your eggs.

Step 22
Carefully pack more filling around and over your eggs, trying to avoid any air gaps.

Step 23
Glue on the lid with egg wash.

Step 24
and trim and crimp the edges.

Step 25
Cut a hole in the centre of the pie and, using the back of your knife, mark cutting guides along the centre line of each egg.

Step 26
Finally, egg wash and then bake in a 180C oven for 90 mins.

Step 27
Once the pie is thoroughly cool, warm some of the jelly in a pan and pour it slowly trough a funnel to fill the air gap between filling and case.

Step 28
Take your time and keep tapping the pie gently on the bench to expel any air bubbles.

Step 29
Put back in the fridge so the jelly can set.

Step 30
Slice neatly through the guide lines in the crust and serve.