Ingredients 75 g lard (plus extra for greasing) 75 g plain flour (plus extra for dusting) 340 g strong white bread flour 50 g unsalted butter (chilled) 1 large egg (beaten) 1 tbsp fennel seeds 200 g pork shoulder 200 g pork belly 1 echalion shallot 1 clove of garlic 1/4 bunch sage 1 tbsp wholegrain mustard (plus extra for serving) 500 ml dry cider 1 tbsp caster sugar 5 sheets gelatine leaves | Method
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