This is the beautiful Pork Pie I made.  It was very ruff around the edges but it tasted wonderful.  I used a Lakeland Pork Pie tin to cook it, and a number of different recipes combined. The tin itself comes with a recipe inside, and I used this as a quality reference, as it was developed to fit the tin.

Using traditional hot-water pastry, bacon, cured pork and quails eggs to finish it off.  Instead of using traditional supermarket bacon, I went to a very good local butcher and told him what I wanted to make, he was then able to recommend cuts and his own personally cured pork.  I highly recommend you do the same if you want to create a traditional (pink inside) pork pie.

I made mine with a friend, hence the 'T' and 'P' to mark our own work - immature but fun.

Below is the uncooked pie.  For a more detailed idea of method have a look at Pease Pudding.