Trim the meat from the bones and chop into small pieces. Put the bones and gristle into a pan with the salt and pepper, cover with water and simmer for 2 to 3 hours to make stock.
Shape the pie crust from three-quarters of the pastry (you can buy special raised pie moulds from kitchen supply shops). Fill with the chopped meat, seasoned with salt, pepper, mustard and allspice. Cover with