Hot Water Pastry:
100g lard
450g flour
100g bread flour
75g butter, diced
200g water
1/2tsp salt
Filling:
700g pork, cubed
200g pork, ground
200g bacon, cubed
1 onion, finely chopped
2T white wine
1# New Mexico red chiles, chopped
potatoes, cubed
Salt & pepper
Apple chutney:
400g apples, peeled and diced
200g brown sugar
125g raisins
1/2 onion, finely chopped
1tsp mustard seeds
1tsp pickling spice
1/4tsp salt
175g cider vinegar
Saute onions until beginning to brown. Deglaze with wine. Add peppers and saute until liquid is pretty much gone. Let cool while mixing together the meats and potato. Mix in onion/peppers. Refrigerate while making crust.
Combine flours and rub in butter. Heat water, lard and salt just to boiling. Pour over flour and mix. When cool enough to handle knead until smooth. Roll out 2/3 and line greased 9" springform pan. Pack in filling, roll out remaining dough and top pie. Seal and crimp crusts, place on baking tray and bake at 400*F for half an hour. Turn down oven to 325*F and bake another 2 hours or so. Cool completely in tin before removing. Serve with chutney.
Combine chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer until thickened.
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