Raised Pork Pie

Lightly grease an 18 cm (7 inch) loose-bottomed cake tin or special pork pie tin.
To prepare the filling, mix the pork with all the other ingredients (except the beaten egg), making sure the meat is well broken up and that all the ingredients are evenly combined. Set aside while you prepare the hot-water crust pastry.
Sift the flour and salt into a bowl and make a well in the centre. Put the fat in a saucepan with the milk and water. Heat gently until the fat melts, then increase the heat to the hottest setting and bring quickly to the boil. Immediately the liquid boils, pour it quickly into the dry ingredients. Tip in the flour and then use your hands to knead the dough together until smooth - take care as it will be very hot. Cut two-thirds of the dough off to line the tin, and cover the smaller portion with clingfilm. Leave it in the bowl over a saucepan of hot water.
Working quickly, knead the dough to make a smooth ball, then roll it out into a circle large enough to line the tin. Lift the pastry into the tin, holding the edge of the circle round the top of the tin. Carefully mould the pastry into the tin, making sure that you keep a good edge at the top. Press the pork mixture into the tin.
Roll out the reserved pastry to make a lid, then lift it over the pie and mould the edges together well to seal in the filling. Trim off any excess with a pair of kitchen scissors and use the trimmings to make pastry leaves to decorate the top of the pie. Flute the edge of the pastry between your fingers. Cut a small hole in the middle to allow the steam to escape, then glaze the top with a little beaten egg.
Bake the pie in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours. Leave the cooked pie to cool in the tin and then carefully push it out from the base. Serve cold.