Classic English Pork Pie with Zesty Piccalilli

Combine 2 cups all-purpose flour and 1 teaspoon salt in a large bowl. In a small saucepan, heat 1/2 cup lard and 1/2 cup water until the lard is melted and the mixture is simmering. Pour the hot liquid into the flour mixture and mix with a wooden spoon until a dough forms. Knead briefly on a lightly floured surface until smooth, then wrap in plastic wrap and let rest for 30 minutes at room temperature.

While the pastry rests, prepare the filling. In a bowl, combine 1 pound diced pork shoulder, 1/2 pound diced pork belly, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Mix thoroughly to ensure the spices are evenly distributed.

Divide the pastry into two portions, one slightly larger than the other (about 2/3 for the base and 1/3 for the lid). Roll out the larger portion on a lightly floured surface to a 1/4-inch thickness and carefully line a 6-inch springform pan, pressing it firmly against the sides and bottom. Trim any excess pastry, leaving a slight overhang.

Spoon the pork filling into the pastry-lined pan, pressing it down firmly to remove any air pockets. Roll out the smaller pastry portion for the lid. Place the lid over the filling, moisten the edges of the base pastry with water, and crimp the edges together to seal. Cut a small hole (about 1/2 inch) in the center of the lid to allow steam to escape.

Brush the top of the pie with 1 large beaten egg for an egg wash. Bake the pie in an oven preheated to 350°F/175°C for 30 minutes. Reduce the oven temperature to 300°F/150°C and continue baking for an additional 90 minutes, or until the crust is golden brown and the internal temperature of the pork reaches 160°F/71°C.

Remove the pie from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully remove the springform pan. Serve slices of the pork pie cold or at room temperature, accompanied by 1/2 cup piccalilli.