Christmas Pork Pie

Ingredients

For the pie filling:
• 2lbs/900g ground pork
• 6 rashers of bacon, minced
• 1 medium sized onion, diced
• 1 tsp. salt
• ½ tsp. ground black pepper
• ¾ tsp. white pepper
• ¾ tsp. dried thyme
• ½ tsp. ground sage
For the hot water pastry:
• 3-4 cups all purpose flour
• 12 tbsp. unsalted butter
• 1 cup water
• ¾ tsp. salt
• 1 egg for egg wash

Instructions

1. To prepare the hot water pastry, boil water in a small pot. Remove from heat and stir in the salt and room temperature unsalted butter until it melts. Add the flour a cup at a time and mix thoroughly to form a firm dough. Not too firm and not too soft. You might end up using a little less flour.
2. Transfer the pastry onto a slightly floured surface and knead for less than a minute. Cover with plastic wrap and set aside to rest for about 10 minutes.
3. For the pie filling, add the ground bacon and ground pork to a bowl. Add the diced onions and spices. Mix thoroughly with your hands. Cover and set aside.
4. Lightly grease your 9 inch pie dish with butter and set aside.
5. Preheat oven to 350 degrees F.
6. Divide the pastry into 2 equal pieces.
7. On a lightly floured surface, roll one of the pieces into a round which is big enough to cover the bottom and the sides of the pie dish.
8. Lift and place in the pie dish. Tightly fit it around the edges and bottom of the pie dish. Fill it with the pie filling.
9. Roll the remaining pastry into a round big enough to cover the pie. Cover the pie and fold the edges together. Trim off any excess dough.
10. Brush the top of the pie with the egg wash. Make a hole in the middle of the pie to let air escape.
11. Bake for 1 hr 30 mins at 350 degrees F/180 degrees C.
12. Let the pie cool completely before serving.
13. Enjoy!