Place the pistachio nuts, pork,
apple and sage leaves in a bowl, mix well and season.
Cook a small piece of the mixture,
taste and adjust the seasoning.
Cover the mixture and refrigerate.
Wrap a large piece of plastic wrap
around at 6cm high, 20cm diameter, straight-sided tin.
Turn the tin over and grease the
outside of the plastic.
Put the flour and 1 tsp salt in a
bowl and make a well in the centre.
Put the butter in a saucepan with
3/4 cup water.
Bring to the boil, then add to the
flour with the eggs.
Mix with a wooden spoon until
combined, then turn out onto a lightly floured work surface and
gather the mixture together, adding another 1-2 tbsp boiling water
if necessary to form a smooth dough.
Wrap in plastic wrap and chill for
10 minutes.
Wrap a third of the pastry in
plastic wrap - do not refrigerate.
Roll the remaining pastry into a
circle just large enough to cover the outside of the tin.
Lift onto a rolling pin, place
over the tin and quickly press to the shape of the tin before the
pastry sets.
Chill for 2 hours, or until the
pastry hardens.
Preheat the oven to moderately hot
200°C (400°F/ Gas 6).
Carefully pull the tin out of the
pastry shell, and remove the plastic wrap.
Put the shell on a lightly greased
baking tray.
Attach a collar made of 2 layers
of greased baking paper around the outside of the pastry to support
the pastry, securing them with a paperclip at the top and bottom.
Fill the shell with the pork
mixture, then roll out the remaining pastry to form a lid.
Brush the rim of the base with
water and press the lid on.
Pinch around the edge to seal.
Cut a small hole in the top of the
pie to fit a funnel.
Bake for 40 minutes, and if the
top of the pie is still pale, leave to cook for another 10 minutes.
Remove the paper and brush with
the egg yolk mixed with 1 tbsp water, and bake for another 15
minutes, or until the side is brown.
Allow to cool.
Bring the stock and half the apple
juice to the boil in a saucepan, then remove from the heat.
Sprinkle the gelatine over the
remaining apple juice, and leave to go spongy.
Pour into the stock mixture and
stir until the gelatine dissolves.
Place a small funnel in the hole
of the pie, pour in a little of the gelatine mixture, leave to
settle and then pour in a little more until the pie is full.
Ensure that the pie is completely
full so that there are no gaps when the gelatine sets.
There may be some liquid left.
Chill for several hours, or
overnight, until the gelatine has set.