PORK (meat) PIE

(Ed. note: Pork, unlike other meats available to the Scots, was generally not consumed during Historic Highlanders' time period. The Scots shunned pork, mostly for religious or superstitious reasons. Historic Highlanders does its best to present an accurate impression to the public about the lifestyle of the Scots during our time period; admittedly, however, we are all amateur historians, and are constantly uncovering new information.
Many thanks to Jon for his hard work, good food, and enthusiasm in the on-site cooking area! No one ever leaves hungry! - TPS.)

1 lb lean pork, chopped; 4 oz. bacon, chopped; 4 oz. sausage; 10 oz. flour; 1 teaspoon salt; 5 oz. butter or fat; 3 teaspoons milk; 2 hard boiled eggs, sliced; 1/2 pint chicken or pork stock; pinch of sage; pinch of thyme.

First make the pastry by mixing the salt with the flour and sifting. Add the butter or fat and rub until it resembles coarse breadcrumbs. Add water until you have a firm but pliable dough. Roll into a ball and chill while preparing the meat.

Trim the pork well, so that no fat, gristle, or bone remains, then chop into half inch pieces. Chop the bacon finely and slice the eggs. Line a deep pie dish with layers of the pork, bacon, sausage, and egg, seasoning well and adding the herbs to each layer. Pour the stock into the dish until it comes about two-thirds of the way up. Moisten the edges of the pan with the stock. Roll out the pastry and cover the dish, pressing the edges down firmly and notching with fingers or a fork. Brush the top with the milk, and bake at 400 degrees F (200 C) for fifteen minutes, then lower to 350 degrees F (180 C) until golden brown.