Directions

Pork Shank

1. To create an authentic Gala Pie, the gammon / pork shank needs to be cooked and cooled at least 1 day in advance. This is to create the jelly and the chunks of meat to be mixed with the minced pork.

2. In a saucepan big enough to hold the shank, cover the shank with water, bring to boil and allow to cook over a low heat for around 90-120 minutes. Check often to ensure that the pan does not boil dry - keep the joint covered with water at all times . This could also be cooked in a slow cooker on low for 6-8 hrs. You don't want to pressure cook the joint as we need to create a broth which, when cooled, will turn to jelly.

3. Once the joint is cooked, remove it from the stock and reduce the amount of liquid over a medium heat. You will only need about 100-200 ml of stock to finish the pie, however you don't need to boil the stock to this amount. I ended up with around 500ml of stock. Leftover stock can be used to make gravy or sauce. The stock will keep in the fridge for several weeks or freeze it. Once the stock is cooled it will turn to jelly in the fridge.

4. Strip the meat off the bone and cut into small chunks - the skin can be roasted to create crackling!

Pastry

1. The easiest way to make the pastry is using a food processor. Add the ground almonds (or alternative), xanthan gum and parmesan to the bowl and turn it on slow speed. Add the butter / lard and mix for no more than 15-20 seconds. The mix should resemble large bread crumbs.

2. Add the egg and mix again for just a few seconds.

3. Transfer the dough (which will look a little wet) into another mixing bowl. Add the coconut flour and mix with a spatula or your hands. This will bring the dough together.

4. Take around two thirds of the dough to roll out between 2 sheets of greaseproof paper. It rolls out very easily, however it will split when you line your loaf tin. This isn't an issue as you will be able to patch work the pastry which holds up once cooked.

5. If your loaf tin isn't super non-stick then grease with butter or lard before lining with pastry.

Filling & Construction

1. Once again, the food processor is the best way to create the meat mix. Start by adding the raw pork mince into the processor along with the sage leaves and seasoning. Mix on high to create a meat paste, add the chucks of meat and blitz again to thoroughly mix.

2. Take enough of the meat to cover the base of the pastry lined tin.

3. Lay the eggs through the middle of the tin and surround with the remaining meat mix. Firmly pack the meat around the eggs.

4. Preheat the oven to 180°C. Roll out the remaining pastry to create a lid for the pie.

5. Score the lid with lines and bake for 45-50 minutes.

6. Once the pie is cooked, allow it to fully cool if you intend to add the jelly.

7. Once the pie is cooled, pierce the lid around the outer edges with a skewer.

8. Take around 200g of the stock/jelly and microwave for around 30 seconds. You want the jelly to return to liquid but you don't want to heat it up.

9. Pour the liquid over the pie focusing on the holes you have created. The liquid will quickly soak into the pie. Add as much as you like or until the liquid stops draining into the pie.

10. Return to the fridge for several hours, preferably overnight for the jelly to reset.