Spiced pork pie with cranberries recipe
 Making a pork pie in a loaf tin is so much easier than using the hand-raised technique. Serve in slices at picnics and barbecues. For this recipe you will need a 900g/2lb loaf tin. 1 large onion, finely gratedknob of butter, melted75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped340g/11¾oz sausagemeat with black pepper and nutmeg1½ garlic cloves, finely chopped60g/2¼oz dried cranberries, roughly chopped3 chicken stock cubes (Jane used OXO), crumbled1½ tsp dried thyme½ – 1 tsp allspice ½ unwaxed lemon, zest only1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 1 large onion, finely grated knob of butter, melted 75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped 340g/11¾oz sausagemeat with black pepper and nutmeg 1½ garlic cloves, finely chopped 60g/2¼oz dried cranberries, roughly chopped 3 chicken stock cubes (Jane used OXO), crumbled 1½ tsp dried thyme ½ – 1 tsp allspice ½ unwaxed lemon, zest only 1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 200g/7oz lard575g/1lb 4½oz plain flour1½ tsp saltoil or lard, for greasing1 free-range egg, beaten for egg washfresh bay leaves, to decorate 200g/7oz lard 575g/1lb 4½oz plain flour 1½ tsp salt oil or lard, for greasing 1 free-range egg, beaten for egg wash fresh bay leaves, to decorate Method Grease a 900g/2lb loaf tin with oil or lard and line with baking paper.For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5.On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid.Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin.