Dan Lepard's ruddy pork pie recipe

Venison works here, too. Makes two. 500ml red wine 5 rashers back bacon, chopped 1½ tsp each ground ginger, mace and pepper 3½ tsp salt 600g streaky belly pork, chopped 600g shoulder of pork, cubed 150g unsalted butter 1kg strong white flour, plus extra 200g lard A simple port, stock and gelatine jelly, to finish A day ahead, simmer the wine until reduced to 150ml and set aside to cool. Add the bacon, spices and half a teaspoon of salt, and purée in a blender. Mix with the rest of the meat and chill ­overnight. Next day, rub the butter and the rest of the salt into the flour. Melt the lard until barely hot, pour over the flour and add 225ml boiling ­water. Mix to a soft dough, leave ­until warm, then divide in two. Take three-quarters of the dough from each piece, roll 1cm thick and put a ball of meat on top of each. Squeeze the pastry up the sides of the filling and trim off excess. Roll and cut two discs from the remaining pieces of dough, lay on top and pinch round the edges. Fold a long piece of nonstick paper lengthways until it's 10cm high, then wrap tightly around the pie's belly and tie with string. Chill until firm. Cut a hole in the top and bake at 200C (180C fan-assisted)/390F/gas mark 6 for 75 minutes. Pour in the jelly once cold. danlepard.com/guardian