Ingredients:-

• 1lb hot water crust pastry

For the filling

• 1.5lbs shoulder pork
• 8oz lean streaky bacon
• 1 level teaspoon salt
• Freshly ground black pepper
• 1 teaspoon dry English mustard powder
• 1 level teaspoon dried sage
• Beaten egg to glaze

Method:-

• Pre-heat oven to gas mark 7
• Make the pastry
• Cut off a quarter of the pastry
• Use the bigger piece to line a spring-form cake tin
• Mix the filling and put ink, packed tightly
• Put the reserved pastry on top, decorate
• Make a hole
• Glaze with egg
• Bake for 15 minutes at gas mark 7
• 45 minutes at gas mark 4
• Remove tin and re-glaze
• Bake for 30 minutes at gas mark 4
• Let it cool