Raised Pork Pie

• 5oz lard
• ½ pint water
• 1lb

Bring lard and water to the boil in a pan, stirring all the time. Add salt and flour to make a smooth, stiff paste, working with the hands until there are no cracks in the dough. Cover with a cloth and leave for thirty minutes in a warm place. Dice the meat, keeping the fat and lean separate. Cook the pig’s feet in one pint water for one and a half hours to make a stock which will jelly when co