Pork Pie Seasoning 250g (50g Makes a 2kg Batch)

A blend of spices such as mace and nutmeg makes for a traditional tasting pork pie. In a large bowl, mix together, 1070g minced pork shoulder, 500g minced pork belly, 300g smoked bacon cubed, 50g seasoning, 80ml water. Mix until well combined. Line a tin with pastry and fill with mixture, adding the lid and making a small hole to allow steam to escape. Cook for 30 minutes before reducing the heat and cooking for a further 90 minutes. Onced cooked and cooled, pour a stock and gelatine mixture into the hole and leave to set in the fridge.