Ingredients

Step by step

1. Put all the ingredients for the filling in a large bowl and mix well, then set aside. Preheat the oven to 210°C, fan 190°C, gas 6½.

2. For the pastry, put the lard and thyme sprigs in a saucepan with 175ml hot tap water. Set over a medium heat and bring to a simmer, stirring occasionally, until the lard has melted. Meanwhile, put both flours in a large mixing bowl with a pinch of salt. Mix well. Remove and discard the thyme sprigs, then add the hot liquid to the flour mixture. Mix well until it comes together, then knead the dough with your hands for a couple of minutes until smooth (take care not to overwork it).

3. Reserve a quarter of the pastry for the lid, then roll out the rest on a lightly floured surface to the thickness of a one-pound coin. Use the pastry to line a deep 16.5cm diameter round tin (about 6cm high), squidging it firmly into the corners, to an even thickness all around, and leaving some pastry overhanging the edges of the tin. Hot water crust pastry is very forgiving so don’t worry if you need to patch any gaps. Pack the pork mixture into the pastry case and pat down evenly.

4. For the lid, roll out the reserved pastry to a circle larger than the top of the tin. Lightly beat the egg and brush around the rim of the pie before laying the lid on top. Cut off the excess pastry and crimp the edges together where the lid meets the main pie. I do this by pressing the pastry between the index finger on one hand and the gap between my thumb and index finger on the other hand. Use a mini cookie cutter or the wide end of a piping nozzle to create a 2-3cm steam hole in the middle of the pie lid.

5. Place a foil-lined tray below the middle oven shelf to catch any drips, then bake the pie for 30 minutes. Brush with more beaten egg and reduce the oven temperature to 160°C, fan 140°C, gas 3. Bake for a further 1 hour 45 minutes to 2 hours, until golden and the juices are starting to bubble up through the hole in the pastry. Remove from the oven and set aside to cool completely.

6. Pour the cold chicken stock into a saucepan, then set over a medium heat until steaming. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Once the stock is steaming, stir in the mango chutney. Squeeze the gelatine leaves to remove excess water, then add to the hot liquid and stir until dissolved. Transfer to a jug, then slowly pour into the centre of the cooled pie (use a funnel if you have one). You may not need all the stock but keep going until no more can be added. Chill overnight to allow the jelly to set. Cut the pie into wedges to serve. Store the leftovers for up to 4 days in the fridge.