|Chump end of pork||8 Ounce|
|Streaky bacon slices||2 , diced|
|Potato||1 Small, diced|
|Garlic clove||1 Small, crushed|
|Dried thyme||1 Pinch|
|Ground allspice||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
|Shortcrust pastry||6 Ounce|
|Egg||1 , beaten|
Heat the oven to 400Â°F (Gas Mark 6, 200Â°C).
Trim excess fat from the meat and cut the meat into small pieces.
Place it in a large bowl and mix in all the remaining ingredients with the exception of the pastry and beaten egg Cut off one third of the pastry and set the rest aside.
On a lightly floured surface, roll out the smaller piece of pastry.
Using a saucepan lid as a guide, cut out a circle 8 inches in diameter.
Place on a baking sheet.
Knead the pastry trimmings lightly into the remaining pastry.
Roll out and cut a circle 9 inches in diameter, again using a suitably sized plate or lid as a guide.
Pile the prepared meat mixture onto the smaller pastry round on the baking sheet, leaving a clear 1/2 inch border around the edge.
Brush the border with beaten egg.
Lift the larger pastry round, over a rolling pin, and cover the meat.
Pinch the pastry edges together firmly to seal, then decorate.
Knead and roll out the pastry trimmings and cut into leaf shapes to decorate the top of the pie.
Make a steam hole in the centre and glaze the pie all over with beaten egg.
Bake the pie for 1.0 minutes then reduce heat to 350Â°F (Gas Mark 4, 180Â°C) and bake for a further 65 minutes, or until the pie is golden brown.
Cover the pie with foil if it seems to be browning too much before the end of the cooking time.