Method
Pastry: sift 200g plain flour and 40g strong white flour. Rub in 50g butter. Boil 100ml water with 1 tsp salt, add 60g lard, stir to melt. Pour onto flour, mix to dough, press into greased 2lb loaf tin up the sides. Filling: mix 500g mixed game (pheasant, partridge, rabbit) chopped small, 200g fatty belly pork chopped small, 1 crushed garlic clove, 1 heaped tsp thyme, 1 dessertspoon crabapple jelly, salt and plenty of pepper. Fill pie tin, lid with remaining pastry, make 2 holes, egg wash. Bake at 200C for 50 mins. Sloe Gin Jelly: boil 250g sloes with 10ml lemon juice in 300ml water for 50 mins. Strain, cool. Mix 150g sugar with 1 tsp pectin, add to sloe juice, bring to boil. Cook to setting point. Remove from heat, add 10ml sloe gin. Bottle.