Traditional Melton Mowbray Pork Pie

Use coarsely chopped fresh pork leg and belly (not minced), seasoned with salt and plenty of white pepper.

Make a hot water crust pastry using lard and water.

Hand-raise the pastry by molding it while warm around a wooden 'dolly' or a straight-sided jar.

Fill with the meat, crimp on a lid with a hole in the center.

Bake at 180°C until golden brown and the internal temperature is safe.

Once cooled slightly, pour warm savory pork stock (jelly) into the hole.

Allow to cool completely so the jelly sets before slicing.