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. https://www.youtube.com/watch?v=27wXLPEIk5E&t=74s check out my first novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A 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