The Iron Fairy

I wonder if you've ever seen the Iron Fairy? I had a dream last night about the Iron Fairy.
I'd just got home from a hectic day at work, not looking forward to the huge pile of ironing left over from our dirty weekend away (dirty in the grubby sense, rather than the bedtime-frollicking sense).
You can imagine what relief I felt when I found it had all been done, ironed, folded and ready to put away. I looked around me, but by now the Iron Fairy was nowhere to be seen. Alas, I woke up to find the clothes were all still there, waiting. So, I must be the Iron Fairy.

How to Make a PORK PIE

340g (12oz) Hot-Water Crust Pastry
340g (12oz) Lean Pork
225g (8oz) Unsmoked Bacon, thinly sliced
1 tsp Sage
½ tsp Allspice
¼ Salt
Pepper, to taste
1 Egg
280ml (½ pint) Jellied Stock or Aspic

Pre-heat oven to 180°C: 350°F: Gas 4.
Lightly grease the outer sides and bottom of a 900g (2lb) jam jar and a baking sheet.
Reserve a quarter of the pastry for the lid (keep warm).
Press the remaining pastry into a circle, place over the up-turned jar, press evenly allowing it to reach the shoulder of the jar, it should be an even thickness of 1cm (½ inch).
Set aside to cool.
Cut a double thickness of greaseproof paper the same depth as that of the pastry case and long enough to wrap around.
Wrap the paper around the case and secure with string.
Place the up-turned jar on to the baking sheet and gently remove the pastry case.
Chop the pork into 2cm (¾ inch) cubes, cut the bacon into pieces.
Mix together the pork, bacon, sage, allspice and season well.
Carefully fill the pastry case with the meat mixture.
Trim off excess pastry that is above the level that the meat reaches.
Press the remaining pastry into a round to form a lid for the pie.
Place on the lid, dampen the edges and crimp to seal.
Use any excess to decorate.
Brush with beaten egg, to provide a glaze.
Cut a hole in the centre, to allow steam to escape.
Bake for 2½ hours, removing the paper collar halfway through the cooking time.
Remove from the oven and allow to cool.
Heat the jellied stock (or aspic) just enough to melt, pour into the pie through the steam vent using a funnel.
The jellied stock should be made from pigs trotters with all fats removed.
Chill for 4-6 hours before serving.