Pork chicken and cranberry pie

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A classic English pork, chicken and cranberry pie, the now very popular pork pie dates back to medieval times and could be sweet or savoury. The specific hot water pastry is crucial, it is simple to make as you just combine lard (pork fat) and water, bring to a boil then stir into plain or AP flour. This pastry should be worked with while still slightly warm.
The term hand raised pie relates to the original pork pie where a 'dolly' a type of thick rolling pin is placed over a disk of the pastry and the maker uses their hands to raise the pastry up the sides of the dolly, these are then left uncovered in a fridge to harden, they are then filled with the meat, covered with a pastry lid and baked.
This Cranberry topped version is very popular in the UK around Christmas time, they often contain some turkey and ham as well as chopped pork.
My recipe for pork and cranberry pie sticks close to the classic method and I use a reduced chicken stock which is highly jellyfied, you can always dissolve a leaf of gelatine into your stock. The hot jelly is poured over and around the cooked pie which creates the classic layer of jelly between the pastry and the meat.
I do hope you will try my pork and cranberry pie recipe.