|Two crust 9 inch pie pastry||1|
|Lean pork||3⁄4 Pound, cut into 3/4 inch cubes (350 Gram)|
|Bacon||1⁄2 Pound, thinly sliced and cut into pieces (225 Gram, Breakfast)|
|Degreased jellied stock||315 Milliliter, made from pig's feet (1 1/4 Cups)|
Preheat the oven to 350°F (180°C).
Lightly grease the outer base and sides of a 2-pound (900 g) jam jar, and grease a baking sheet.
Set aside one-quarter of the pastry dough for the lid and keep warm.
Spread the remaining dough into a circle and put it over the base of the upturned jam jar.
Press the dough down evenly over the jar with your hands until it reaches the shoulder of the jar and is about 1/2 inch (1 cm) thick all around.
Set aside to cool.
Cut a double thickness of brown or waxed paper the same depth as the dough case and long enough to go around its circumference.
Wrap the paper around the dough and secure it in place with paper clips or string.
Turn the jam jar right side up onto the baking sheet and gently lift out the jar leaving the dough case.
Mix the pork, bacon, sage, allspice and salt and pepper in a bowl.
Carefully fill the dough case with the meat and trim the top level with the meat.
Press the remaining dough into a circle to make the lid.
Put it on top of the pie, dampen the edges and pinch to seal.
Use any trimming to make leaves or flowers.
Dampen them and arrange on top of the pie.
Brush with the beaten egg.
Pierce a hole in the center of the pie to allow the steam to escape.
Bake the pie for 2 1/4 hours, removing the paper collar halfway through the cooking time.
Remove the pie from the oven and let cool.
Heat the jellied stock until it has melted.
Using a funnel placed in the steam vent; pour in the cooled stock until it comes to just below the pie lid.
Chill the pie in the refrigerator for at least 4 hours.