mise_mi_fein 8-10-05

350g/12 oz hot water crust pastry [see end]

900g/2 lb coarsely-minced pork *

2 teaspoons salt freshly milled black pepper

1 tablespoon chopped fresh sage or

1 teaspoon dried sage

Beaten egg for glazing

You must have approx 2/3 meat too 1/3 pork fat, for a moist pie and the mince

must be coarse not fine. If mincing your own use the largest hole]

Grease 15-cm/6-in loose-bottomed cake tin with lard, then lightly

with flour. Knead the pastry thoroughly until it is

smooth. Cut off a quarter of it and, wrap it in cling film and put

on one side. Put pastry into the tin and, using your fingers, gently mould it round the inside until it comes about 1.25cm/. 5 in. above the rim

of the tin. Try to make the pastry as even as possible and make

certain there are no holes in it. Put on one side while preparing

the filling. If making small individual pies you can hand raise the

pastry using a glass or other suitable utensil. If making a large pie,

to avoid splitting of the case as it cooks, make in a lightly

greased 15 cm / 6\