Pies, Puddings and Pottages

Preheat the oven to 150C/300F/gas 2. Grease the tart tin with lard.

Grind the peppercorns to a powder and set aside.

Place a little oil in the cast iron casserole, add the chopped onions and sauté until translucent and just beginning to colour. Take off the heat and set aside.

Place a little lard in the frying pan and heat until hot. Add half the meat and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard.

Place the meat in the casserole with the onions. Add the spices and cook gently, stirring, for a minute or two. Sprinkle on the flour and mix well.

Add the dried fruits, citrus peel and juice and then add enough stock to cover the meat, onion and fruit mixture. If more than 300ml is required just add water from a boiled kettle. Season with salt and pepper.

Bring to the boil and immediately remove from the heat, cover tightly, place in the oven and cook for 1½ hours, until tender.

Remove from the oven and allow to cool completely.

To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.

Add the lard and rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Break the egg into a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

Cover with clingfilm and place in the fridge for 30 minutes while the meat mixture cools.

Place two thirds of the dough onto a lightly floured work surface and roll out the pastry to about 3mm thick, reserving the rest to make the pie lid.

Line the tart tin with the pastry, brush with beaten egg and place in the fridge for a further 30 minutes. The egg wash will help to prevent the meat juices soaking into the pastry.

Increase the oven temperature to 180C/350F/gas 4.

Remove any fat that has risen to the top of the meat mixture.

Take the tart tin out of the fridge and fill with the meat mixture.

Roll out the remaining pastry to make the pie lid. Brush the top of the pie base with milk and place the pie lid over it ensuring the edges are sealed by crimping. Trim any excess pastry. You can use this to cut out shapes to decorate the top of the pie which you can stick on with a little beaten egg.

Brush with the top of the pie with beaten egg and bake in the oven for 30 minutes or until the pastry is browned and the contents are bubbling.

Remove from the oven and serve immediately if you want to eat it hot, or allow to cool to room temperature and place in the fridge until needed. It is good eaten cold and ideal for a Boxing Day picnic.