This pastry is far easier to make than most people realise. The main thing to be cautious of is overheating the lard which should not reach more than 30-40C. The way to control its heat is to pour the boiling water on to the lard, rather than adding the lard to the water as it boils.

You will need

1lb flour made up of half strong and half plain white flour

8oz/200g lard

125ml boiling water

1½ tsp salt n 1 beaten egg

Method

Place flour and salt into a large bowl with half the lard.

Rub half the lard into the flour until it resembles breadcrumbs.

Gently melt the rest of the lard, but do not let it reach a high temperature and set to one side while the water boils in a separate pan.

Pour the boiling water on to the melted lard, and pour the resulting liquid on to the flour, working with a knife to mix into a dough. Once it cools, work with your fingers to obtain a smooth pliable dough.

Cover with cling film and allow the pastry to cool down to about 21C. This should take roughly 20 minutes.

Divide the dough into two and then having removed enough for the tops, flatten each half with your hands. Yes you can use the rolling pin if you wish, I rather enjoy using my fingers to obtain a flat surface which I then place over a jam jar so that the edges drape down, then work gently into a pie shape.

Trim and leave in the fridge for a moment or two to allow pastry to set.

Carefully prize the pastry from the jar with a small knife, fill with mixture of your choice, brush edges with a little water, shape a top and place it on to the filled pie then pinch the moistened edges together n Brush the filled pie with the beaten egg, make a small hole in the centre, chill for an hour, then bake at 200C for at least 1½ hours. Pour jelly into the central hole half an hour after removing from the oven.