- Serves: 4-6
- Cook Time: 55 minutes
- Prep Time: 20 minutes
- Effort: medium
For the pastry
- 450 g plain flour
- 1 tsp salt
- 100 g lard
- 50 g butter
- 300 ml boiling water
For the filling
- 675 g minced pork
- 200 g smoked streaky bacon, finely chopped
- 1 tsp chopped sage
- 1 tsp nutmeg
- 1 tsp Worcestershire sauce
- salt and black pepper
For the lentils
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 150 g Puy lentils
- 1 sprig thyme
- 200 ml chicken stock, boiling
1. Preheat the oven to 200/gas 6 and grease a 25cm pie plate.
2. Sieve the flour and salt into a large mixing bowl and make a well in the centre.
3. In a Pyrex jug, cover the lard and butter in boiling water. When the fat has melted, pour the liquid into the flour and bring together with a wooden spoon to a smooth dough.
4. Cut the pastry in half and leave one piece in a warm place. Roll out the other piece until it is large enough to cover the base of the pie plate. Carefully line the base.
5. Combine the pork, bacon, sage, nutmeg, Worcestershire sauce and a little seasoning. Fill the pie case with this mixture.
6. Roll out the remaining pastry into a circle to cover the dish and brush the edges with water. Neatly place on top of the pie and seal and crimp the edges with your fingers. Make a small hole in the centre with a sharp knife.
7. Bake for 10 minutes and then reduce to 180C/gas 4. Cook for another 45 minutes, until the pastry is golden. Remove from the oven and leave to rest. While the pie is cooking, prepare the lentils.
8. For the lentils, heat the olive oil over a medium heat and add the garlic. Fry for a minute until softened, but not coloured. Stir in the lentils and thyme. Pour over the hot stock, cover and cook slowly for about 30 minutes, until the lentils are tender. Season to taste.
9. To serve, cut a neat slice of pie and drizzle the lentils over and around. Serve immediately.
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