Hobbit's Favorite Pork Pies & Mashed Potatoes

This is a delicious savory pie.

Pie Crust:

12 oz (1 1/2 cups) plain flour
3 1/2 oz ( 1/4 cup) lard
Salt to taste
140 ml (1/2 cup) water
1/4 teaspoon nutmeg
1 egg

Heat your oven to 350F / 180 C. Heat the lard in the water until melted. Let cool the water cool down. Mix flour, salt and nutmeg together. Beat the egg and mix into the cooled water . Slowly add the warm water into the flour - making sure all the flour is moist. If it is too dry, add 1 tablespoon of water at a time, mixing well until all the flour is wet. Place pasty in a floured surface and divide in half if making one large pie or into 4 pieces if making small pies. Roll out the dough thin and place in your pie dish or small dishes. Poke holes with a fork into the pie crust so it will not bubble up. Put your pies shell in the oven for 10 minutes - do not let it brown. Remove from oven and cool while making the filling.


Filling:

17 oz of pork shoulder or steak
1 tablespoon fresh ground pepper
1 tablespoon salt
1 tablespoon dried sage, ground or crushed
1 red chili, chopped (optional) (you can use red pepper flakes crushed, to taste)
1 tablespoon dried thyme, ground or crushed
2 cloves of garlic, minced
A little bacon or other lard

 Slice your pork into bite sized pieces - discard the extra fat and bones. Season with salt, pepper, sage and thyme. In a skillet, heat the lard then adding the seasoned pork. Cook it down until done. If there is moisture in the skillet, drain it then add your red chili and garlic. Cook another minute or two. You are ready to fill the pie shell.

Raise your oven temperate to 375 F / 190 C.

Fill your pie shell(s) up with the filling. Roll out the remaining dough and place on top. Make slices in the top crust for venting. Beat one egg with a little water (egg wash) and paint it on top of the pie(s). Place the pie or pies in the oven for 40 to 45 minutes or until golden brown. Remove from oven and let cool.

Make your mashed potatoes or cheesy mash while the pies are in the oven.
Serve the potatoes to the side of your pie.

Source: The Lord of Cooking