Traditional Leicestershire Tin-Baked Pork Pie

Line a deep cake tin or loaf tin with hot water crust pastry.

Chop fresh pork meat and fat into small pieces.

Season with plenty of salt, black pepper, and ground allspice.

Pack the meat tightly into the pastry-lined tin and place a pastry lid on top.

Crimp the edges to seal and make a hole in the center.

Bake at 180°C for 1.5 to 2 hours.

While hot, pour liquid pork stock mixed with gelatin through the central hole.

Cool completely and refrigerate overnight until the jelly has set.

Commonly baked in a tin rather than hand-raised.