Ingredients
Equipment
Method
Preparation
- Combine plain flour and lard in a mixing bowl, then add cold water to bind the mixture into a dough.
- Season the pork shoulder and pork belly with fresh thyme, salt, and pepper, mixing well.
- Roll out the pie crust and place it in a pie dish, then fill it with the seasoned meat mixture.
- Heat the chicken stock and dissolve the soaked gelatin sheets into it, then pour over the meat filling.
- Bake the pie in the oven until the crust is golden brown and the filling is cooked through.
Nutrition
Notes
Allow the pie to cool completely before serving. It can be stored in the refrigerator for up to three days.