Hot water crust pastry is the foundation of any good pork pie. It may sound intimidating, but it’s surprisingly forgiving.

Place the flour and salt into a large mixing bowl.

In a saucepan, heat the water and lard together until the lard has fully melted and the liquid just begins to boil.

Carefully pour the hot liquid into the flour.

Using a wooden spoon, stir rapidly until a dough forms.

When cool enough to work with, gently knead until smooth.

Important tip: Hot water crust pastry must be used while warm. Do not chill it, as it will become difficult to shape.

Add the pork, bacon, onion, salt, white pepper, nutmeg, and sage to a bowl.

Mix thoroughly using clean hands or a spoon until evenly combined.

Set aside while you prepare the pastry shell.

This mixture should feel slightly sticky, which helps the filling hold together during baking.

Reserve about one-third of the pastry for the lid.

On a surface dusted with flour, roll out the remaining pastry.

Carefully lift and press the pastry into the tin, ensuring there are no cracks.

Leave a small overhang around the edges.

The pastry should be thick enough to support the filling without tearing.

Pack the pork filling firmly into the pastry-lined tin.

Smooth the top using the back of a spoon.

Roll out the reserved pastry to form the lid.

Place the lid on top and press the edges together.

Crimp decoratively to seal.

On a surface dusted with flour, roll out the remaining pastry.

Brush the top generously with beaten egg.

Preheat the oven to 200°C (400°F).

Place the pie on a baking tray.

Bake for 30 minutes.

Reduce the temperature to 160°C (320°F).

Continue baking for another 45 minutes.

The pastry should be golden brown, and the filling fully cooked.