will dice it for you, even better, because this is the most time-consuming element of the whole dish.)

2 Mix with the seasonings

Put the meat in a large bowl with the chopped sage and remaining seasonings. Mix well.

Put the meat in a large bowl with the chopped sage and remaining seasonings – if you’re leaving out the anchovy (a traditional addition – I used Geo Watkins’ Anchovy Sauce, but anchovy paste, chopped fillets or Gentleman’s Relish would also work), you’ll need to add more salt. Mix well, then fry a little in a dry pan and taste to check the seasoning; adjust if necessary.

3 Make the pastry

Put the lard in a medium pan with 300ml water and bring to a simmer, by which point the lard should have melted.

Put the lard in a medium pan with 300ml water and bring to a simmer, by which point the lard should have melted.

Put the flour and salt in a large bowl. Pour in the liquid, stir to combine, then tip out on to a clean work surface and, as soon as it’s cool enough to handle, knead to a smooth dough.

Meanwhile, put the flour and salt in a large bowl. Pour in the liquid, stir to combine, then tip out on to a clean work surface and, as soon as it’s cool enough to handle, knead to a smooth dough.

4 Roll the pastry

Roll out the dough on a lightly floured surface until it’s large enough generously to line a deep, nonstick springform tin about 20cm in diameter, leaving some sticking out the top. Use the excess pastry to patch up any holes.

thermometer, the internal temperature should read at least 65C. Remove and leave to cool for at least an hour.

8 Make the fruit jelly

Make the fruit jelly While the pie is resting, simmer the apple juice and thyme in a pan until the liquid has reduced by about half. Soak the gelatine leaves in cold water until soft and pliable, wring them out, then stir them into the hot apple mix until completely dissolved. Leave to cool, but don’t refrigerate – you want it to stay pourable.

While the pie is resting, simmer the apple juice and thyme in a pan until the liquid has reduced by about half. Soak the gelatine leaves in cold water until soft and pliable, wring them out, then stir them into the hot apple mix until completely dissolved. Leave to cool, but don’t refrigerate – you want it to stay pourable.

9 Pour into the pie, cool and serve

Pour into the pie, cool and serve Remove and discard the thyme from the jelly liquid. Poke a funnel into the hole in the top of the pie, then pour in a little of the jelly mixture and leave until it’s all been absorbed by the meat. Repeat until all the jelly mix is used up or the pie is full. Leave somewhere cold to cool and set completely, then slice and serve. Eat within five days.

Remove and discard the thyme from the jelly liquid. Poke a funnel into the hole in the top of the pie, then pour in a little of the jelly mixture and leave until it’s all been absorbed by the meat.

Advertisement

Support the Guardian and enjoy the app ad-free.

Support the Guardian

Repeat until all the jelly mix is used up or the pie is full. Leave somewhere cold to cool and set completely, then slice and serve. Eat within five days.