Pork And Cranberry Pie Recipe

1.
To make the filling: mix the pork, onions, sage, mace, sausage meat and Bisto Powder together in a large bowl.
Place the spinach in a frying- pan and heat it gently so that any moisture runs out and evaporates.
When the spinach is dry, remove from the pan and squeeze between two dinner plates to remove any remaining moisture.
Allow the spinach to cool and then stir into the meat mixture.
2.
To make the pastry: sift the flour and salt into a bowl.
Heat the milk and water with the lard or vegetable fat until boiling; then stir into the flour and mix well.
Knead when cool enough to handle and use warm.
3.
Roll out the pastry on a lightly floured surface and line a greased 20 cm (8-inch) loose-bottomed round tin.
Chill for 30 minutes.
Place a few pieces of crumpled foil in the pastry case to support it.
Preheat the oven to 200°C/400°F/Gas Mark 6 and bake blind for 10-15 minutes.
4.
Remove from the oven and take out the foil.
Fill with the meat mixture, packing it in tightly and levelling the top.
Brush the top edge of the pastry with a little milk to glaze.
Press the foil over the meat to cover it tightly and reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Cook for 2 hours or until the juices run clear when a skewer is pushed into the meat mixture.
Remove from the oven, discard the foil and allow the pie to cool before removing it from the tin.
5.
To make the topping: place the cranberries and sugar in a saucepan and cover with cold water.
Heat until the sugar dissolves and the cranberries 'pop'.
Remove from the heat, and drain.
Arrange the cran- berries over the top of the pie.
Beat together the cranberry or redcurrant jelly and lemon juice until smooth and then heat until bubbling.
Brush over the cranberries on top of the pie.