Master the Pork Pie - River Cottage

Ingredients

• A little oil
• 2 pig’s trotters, ideally cut into pieces with a saw (or left whole)
• 1 onion, peeled and sliced
• 2 carrots, peeled and sliced
• 2 celery sticks, sliced
• 4 bay leaves, torn
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• A good pinch of salt
• 1 litre water
• 1kg fatty pork shoulder or pork belly, cubed
• 500g homemade bacon, cubed, or good-quality lardons, or streaky bacon, chopped
• 6–8 pitted prunes, chopped
• A small bunch of thyme, leaves only, chopped
• 50g fresh breadcrumbs
• 1 tsp ground white pepper
• ½ tsp ground black pepper
• A good pinch of ground mace
• Salt
• 200g pork lard
• 175ml water
• 500g plain flour
• ½ tsp salt
• 1 egg, plus an extra egg for glazing
• 2 x 10cm pork pie dishes