One should ALWAYS make sure the water/lard mixture is brought to a boil. Boiling is the best way to ensure the pastry is crisp on the outside because it aids in developing the gluten in the flour. Also, the dough should never be used straightaway. It should be rested for at least 2 hours in a refrigerator and then allowed to return to room temperature. Again, this is necessary to develop the gluten.
I agree. The 'trotters' in this video were actually one trotter and one hock. I boil up two trotters along with a few roasted pork bones (for extra porky flavour). I never add anything with chicken in it for a pork pie. The resultant jelly is thick and full of flavour with no need for gelatine leaves. I also rub a couple of raw eggs into the flour (until a breadcrumb-like consistency) before adding both lard and butter to the water. I do not add salt to this since the salt in the pork and jelly infuses into the pastry. I do not mince the pork. I cut it up into tiny 5-6mm cubes, this gives a better mouth-feel, and I do not add any bacon. My seasonings for the meat are: 2% of the weight of the meat in salt and 0·2% of the weight of the meat in ground pepper (white or black, your choice) and also in sage. Placing the seasoned meat into the fridge for 24-48 hours before baking gives a partial cure which enhances the flavour.
