First make the jelly. In a pressure cooker put everything and cook on high for 45 mins. When finished strain the liquid and keep for later.

You can test if enough of the collagen is going to set by pouring 1 Tbsp into a small dish and putting in fridge for 10 mins. Should solidify.

Next make the pastry. I use a stand mixer but you can do in a large bowl with a spoon just be careful as mixture going to be hot !!!! In the bowl of mixture add flour and salt - quickly mix to combine. Then in a sauce pan heat the lard and water until melted and just simmering. Add the liquid to the flour and mix on medium speed until combined then 1 min on high. Remove kneading blade cover with tea towel and place in an oven on prove setting or 30c for 30 mins.

While we wait for the pastry we make the meat mixture. Chop everything into about 1 cm pcs then add all the herbs / spices into a large bowl - DO NOT ADD THE SALT or you will cure the pork and it will turn out the wrong colour. Mix all with your hands then set aside for about 20 mins. Add the salt mix again and now we ready to put all together :P

Ok time to assemble: Get a CLEAN beer bottle and grease the sides - I use a spray oil super simple. Get a ball of the pastry and roll it out to about 0.5mm then cut round a saucer. Put over the bottle and make a "cup" shape. Then slide off onto a baking tray. (Again I lightly spray with oil)

Preheat oven to 150c. Then add the meat mixture to the "cup", about 0.5 cm from top. Then roll out more dough and use a large pastry cutter make a disk to put on top. Use your finger and thumb to squeeze together. We are aiming for the "home made" look not factory. You can turn the sides around in your hands to make tall and round again if a little flattened.

Serve cool in 1/4s. So easy to store just wrap in parchment paper, then foil then into a plastic bag and freeze for up to 3 month. To thaw just put into fridge overnight - WOWWWWeeeeeee Enjoy :P