* '''Hot water pastry'''
* 225 g (8 oz) strong plain flour
* Pinch of crushed sea salt
* 25 ml (1 fl oz) milk
* 25 ml (1 fl oz) water
* 75 g (3 oz) lard or shortening
* 1 large egg yolk, whisked, for glazing and sealing
* '''Pork pie filling'''
* 350 g (12 oz) pork shoulder, including a little fat
* 110 g (4 oz) unsmoked back bacon rashers, rind removed
* 1.5 teaspoons chopped fresh sage
* ½ teaspoon anchovy essence or 1 teaspoon finely chopped anchovies
* ¼ teaspoon ground allspice
* ¼ teaspoon ground mace
* Sea salt and freshly ground black pepper

===Method===
* '''Prepare the filling'''
* Add all of the ingredients to a food processor and chop to a coarse mix using the pulse button a few times. Don't over do it or you will end up with meat paste
* '''Hot water crust pastry'''
* Sift the salt and flour into a bowl
* Mix the water and milk into a small pan gently heat
* Cut the lard into small pieces and drop into the milk/water mix
* Once the lard has completely melted, raise the heat and bring to the boil and then immediately remove from the heat
* Pour into the flour and using a wooden spoon, mix well
* Dust a chopping board with a little extra flour and Knead the dough for a minute or two
* Use 2/3rds of the dough for the pies and 1/3 for the lids
* Divide 2/3rd into 6 and roll into balls, using your hands, mould each ball into a pie shape
* Divide the filling into six portions and fill the pies
* Using a pastry brush, paint a little of the egg yolk around the rim of each pie
* Divide the remaining 1/3rd into six pieces, roll into balls and then roll each ball flat to make the pie lids
* Crimp the lids to the pies with the tines of a fork and glaze the pies with any remaining egg yolk
* Make a little steam slash in the top of each pie and bake on a tray for about 50 to 55 minutes
* Allow to cool on a wire rack

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