Classic British Gala Pie, pork and egg pie with hot water pastry 

Gala Pie /Hot water pastry / Pork / boiled egg. Gala pie dates way back to medieval times, the classic raised water crust pork pie is ramped up to the highest of banquets the 'Gala' where lots of posh people would feast on fantastic banquets and the gala pie was a great big WOW for all attendees. The difference between the humble pork pie and gala pie is the boiled egg that runs through the centre. The trick for the chef is to either find a creature that lays a long egg or just after boiling and peeling nip of each end so that hopefully every diner gets a bit of egg yolk. Serve these gorgeous pies with some piccalilli or chutney.
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For the pastry
Plain flour 450g / 1Lb
Water 200ml / 0.35 pints
Lard 160g / 0.35 oz
Salt 1 tsp
For the filling
Pork shoulder 400g / 0.9 Lb
Pork belly 200g / 0.45 Lb
Bacon 100g / 3.5 oz
Herbs rosemary - thyme - parsley (opt)
The rest
Eggs 6
Reduced chicken stock 200ml / 0.35 pints