classic British Pork Pies juicy and succulent

Pork pie recipe Plain flour 450g / 1lb Water 200ml / 6.7 fl oz / 0.8 cups Lard 160g / 5 1/2 oz Pork shoulder 400g / 14 oz Pork belly 55g / 2 oz Ham or bacon 55g / 2 oz Optional herbs parsley, rosemary and sage Egg 1 Salt and pepper to taste the humble pork pie is one of my very favourite indulgent snacks, they are not that healthy but a rare treat (that are not rare enough in my diet) the pork pie is a hand raised pie, meaning traditionally a wooden stick called a dolly is used to shape the still warm hot water pastry, and you raise the dough up the sides of the wooden pole. The best pork pies use bacon and a fatty cut of pork diced by hand and not minced so the home made pork pies are surely superior to the mass machine made alternative. I loved making these pork pies and I hope you do to.