Show dinner-table generosity with this hearty lamb pie.
450g/1lb plain flour
salt and freshly ground black pepper
50ml/2fl oz milk
150g/5oz lard, cut into pieces
1 free-range egg yolk, beaten
400g/14½oz Welsh lamb shoulder, chopped into cubes
450g/1lb Irish pork sausage meat
225g/8oz chorizo, chopped
1 tsp smoked paprika
pinch ground allspice
1 tbsp fresh rosemary, chopped
50g/2oz mint jelly
1 tbsp Worcestershire sauce
salt and freshly ground white pepper
Preheat the oven to 180C/350F/Gas 4.
For the pastry, sift the flour into a bowl and season with salt and freshly ground black pepper.
Warm the milk, 50ml/2fl oz warm water and lard in a pan until the lard has melted. Bring just to the boil and pour onto the flour. Stir well until a dough forms. Turn the mixture onto a floured surface and knead for 3-4 minutes.
Roll the dough out to cover a 20cm/8in spring-form cake tin, saving extra pastry for the lid. Push the pastry into the tin to cover up any cracks. It is not a problem if the pastry doesn't cover the tin with the first attempt.
For the filling, place all the ingredients into a large bowl and mix until well combined. Place the filling into the pastry-lined tin.
Brush beaten egg around the rim of the pie and cover the filling with a pastry lid. Cut out a crown shape from the remaining pastry and place on top of the lid, securing with egg wash. Cut a hole in the pastry lid for the hot air to escape.
Brush the pie with egg wash, then cover with aluminum foil and bake in the oven for 1½ hours.
Allow the pie to cool and serve with leek and cream mash.
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