Cranberry-topped raised pie

• boneless pork shoulder↗500g g

  skin removed, cut into pieces about 2 cm (≈3/4 in) (ask the butcher for 300 g/11 oz pork bones if you want to make …

• pork belly↗250g g

  skin removed, cut into pieces about 2 cm (≈3/4 in)

• chicken thighs (drumsticks)650g g

  thighs, skin and bones removed, cut into pieces about 2 cm (≈3/4 in) – yields about 375 g (13 oz) (keep bones for …

• smoked streak bacon↗100g g

  sliced into small pieces

• ground nutmeg↗½ tsp tsp
• ground nutmeg↗2 pinches of pinches
• ground white pepper↗1 tsp tsp
• ground black pepper↗1 tsp tsp
• fresh bay leaf↗1

  very finely chopped

• thyme sprigs↗4

  leaves gathered

• parsley bunch½

  finely chopped

• sage leaves4

  finely chopped

• pork fat↗140g g

  cut into small pieces

• plain flour↗550g g
• egg↗1

  beaten, for glaze

• якісний курячий бульйон↗300ml
• листки желатину↗2
• кристалізований цукор↗50g
• сухе шеррі↗100ml
• свіжа або заморожена клюква200g

Step-by-step instructions

1. 1

   If you want to make your own stock: place the chicken and pork bones in a pot, add 600 ml water (or just enough to cover) and bring to a gentle boil. Cover and simmer for 30 min, then strain and continue cooking to reduce the liquid to about 300 ml. The bones will add natural gelatin, so the stock should thicken without added gelatin. But if you want to be sure, add 1 leaf as described in step 10.

2. 2

   Combine all the filling ingredients in a large bowl and season with 1½ tsp salt. Now make the dough. Pour 150 ml water into a pot, add the pork fat and ½ tsp salt, and bring to a boil. When the fat has melted, remove from heat.

3. 3

   Meanwhile, sift the flour and 1 tsp salt into a large bowl. Pour in the hot liquid and stir vigorously until a dough forms.

4. 4

   Turn the dough onto a work surface and knead for a few minutes to develop some gluten and achieve a uniform texture. (After shaping, keep it covered with plastic wrap.)

5. 5

   Set aside about one third of the dough for the lid. Roll out the remaining dough to a coin‑thick layer about 1 lb. You will need a 20 cm deep springform pan for assembling the pie.

6. 6

   Line the pan with the dough, pressing it well into the corners and sides (use a small ball of dough). Leave the excess dough that hangs over the edge of the pan.

7. 7

   Add the filling to the pie, packing it tightly – this will push out air pockets and create an even surface for the cranberry topping that will be added later.

8. 8

   Roll out the set‑aside dough to the same thickness and cover the pie with it, forming a lid. Press the edges, trim the excess. If desired, crimp the edges with your fingers. Brush the top of the pie with beaten egg. Cut a hole in the centre to allow steam to escape during baking. You can now chill for up to 24 hours or bake immediately. Preheat the oven to 180 °C/160 °C fan/gas 4.

9. 9

   Bake for 30 min, then lower the temperature to 150 °C/130 °C fan/gas 2 and bake for another 1 h 45 min. If you have a meat thermometer, the internal temperature should reach 75 °C. If not, insert the tip of a spoon into the centre and hold for 10 s – it should feel hot to the touch.

10. 10

    Place the pan on a cooling rack, then remove the pie. If you have a gas burner, heat the outside of the pan before removal – this will melt the fat stuck to the pan and make release easier. Or let the pie sit at room temperature for 20 min before removing. Warm the stock and soak the gelatin sheets in cold water for 5 min. Squeeze out excess water, add the gelatin to the stock, stir until dissolved and season well. Transfer to a jug.

11. 11

    If there is no gap between the dough and the meat, pierce the centre with a skewer and rotate to create space for the stock. Pour two‑thirds of the stock into the central opening (use a pastry tip as a funnel if you have one), or as much as you can, leaving about 4 tbsp for the topping. Chill for at least 2 hours.

12. 12

    Dissolve the sugar with sherry over low heat. When dissolved, bring to a boil and add the cranberries. Cook 1–2 min, then remove from heat before the cranberries swell. Cool. When the stock in the pie has set into a jelly, spread the cranberries on top. Melt the remaining jelly in the stock over low heat and generously glaze the cranberries. Return to the refrigerator for 1 hour to set the topping. Enjoy within 3 days.