Directions

1. 1

   In a large mixing bowl, combine the flour and kosher salt. Create a well in the center and gradually work the chilled lard cubes into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with pea-sized pieces of lard visible throughout.

2. 2

   Add the water gradually, stirring gently with a fork until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   While the dough chills, prepare the pork filling by combining the ground pork with black pepper, ground sage, and ground thyme in a bowl. Mix gently until the seasonings are evenly distributed throughout the pork.

4. 4

   Remove the dough from the refrigerator and allow it to soften slightly for 5 minutes. Preheat your oven to 350°F (175°C). Reserve about one-third of the dough for the top crust; divide the remaining dough into portions for lining a 9-inch springform pan or pie dish.

5. 5

   Working with the larger dough portion, press it evenly into the bottom and sides of the prepared pan, creating a uniform thickness of about 1/4 inch. Make sure there are no gaps.

6. 6

   Fill the pastry-lined pan with the seasoned ground pork, pressing gently to ensure even distribution and eliminating any air pockets. The filling should reach nearly to the top of the pastry shell.

7. 7

   Roll out the reserved dough to a thickness of about 1/8 inch and place it over the filling. Seal the edges of the top crust to the sides by pressing them together firmly, then crimp with a fork or your fingers to create a decorative edge and ensure a tight seal.

8. 8

   Brush the entire surface of the pastry with the beaten egg to create a golden finish during baking. Using a small knife, make a small slit in the center of the pie for steam to escape.

9. 9

   Place the pie in the preheated oven and bake for approximately 90 minutes until the pastry is deep golden brown. If the top begins browning too quickly, tent it loosely with aluminum foil. The internal meat temperature should reach 165°F (71°C).

10. 10

    Remove the pie from the oven and let it cool for 15 minutes. In a small saucepan, gently warm the stock and stir in the powdered gelatin until fully dissolved, following package directions. Using a funnel and a small spoon, carefully pour the warm aspic through the steam hole in the top crust until it fills the space between the meat and pastry. Allow the pie to cool completely before refrigerating for at least 4 hours to set the aspic.

11. 11

    Once fully chilled and set, carefully unmold the pie by releasing the springform or loosening from the baking dish. Slice and serve at room temperature or slightly chilled.