How to make gala pie

1. Chop a kilo of boned pork shoulder into rough 1cm dice. Trim out the skin and tough connective tissue and save it. Photograph: Tim Hayward/Guardian

2. Cut about 200g of bacon into similar size pieces. This sneaky trick will supply the nitrites to keep the meat pink during cooking. Photograph: Tim Hayward/Guardian

3. To make the jelly, chuck your porky trimmings into a pot with a split pig trotter, celery, carrot, some bay leaves and fresh sage. Cover with cold water and allow to barely simmer for 2-3 hrs until the trotter gives up the ghost and collapses. Strain the liquid through muslin and keep in the fridge. Photograph: Tim Hayward/Guardian

4. Season your meat with sage, mace, nutmeg, allspice, pepper and a good 10g of salt. Photograph: Tim Hayward/Guardian

5. Mix the meat and seasonings thoroughly by hand and then blitz half the mix in a food processor before recombining. Photograph: Tim Hayward/Guardian

6. Mix 475g of strong flour in a bowl with 7.5g of salt. Melt 100g of lard or dripping in 175g of boiling water ... Photograph: Tim Hayward/Guardian

7. ... then pour in the hot liquid and begin combining it with a palette knife. Photograph: Tim Hayward/Guardian

8. As soon as the dough is cool enough to handle, work it together with your fingers, separate out about a quarter of it and then work both masses into flat round puck shapes. Leave to cool and rest for a few more minutes. Photograph: Tim Hayward/Guardian

9. Meanwhile, place 4 eggs in a pan of cold water, bring to the boil, simmer for exactly 4 mins and then plunge them into iced water. Photograph: Tim Hayward/Guardian

10. Roll out the dough, fold, turn and reroll until it begins to feel smooth and elastic. Used the large piece to line your pie dish. You can grease it if you think there's not enough fat in this recipe already but it's not remotely necessary. My dish is 16 cm across, 7cm deep with a loose bottom. You shouldn’t need a springform as the pie shrinks away from the sides as it cooks and pops out clean. Photograph: Tim Hayward/Guardian

11. Put a thin layer of meat into the bottom of the pie case ... Photograph: Tim Hayward/Guardian

12. ... followed by your peeled eggs. Now here's the cunning bit - make a pen mark on the side of the dish on the centre line of one of your eggs. Photograph: Tim Hayward/Guardian

13. Carefully pack more filling around and over your eggs, trying to avoid any air gaps. Photograph: Tim Hayward/Guardian

14. Glue on the lid with egg wash ... Photograph: Tim Hayward/Guardian

15. ... and trim and crimp the edges. Cut a hole in the centre of the pie and, using the back of your knife, mark cutting guides along the centre line of each egg. Finally, egg wash and then bake in a 180C oven for 90 mins. Photograph: Tim Hayward/Guardian

16. Once the pie is thoroughly cool, warm some of the jelly in a pan and pour it slowly trough a funnel to fill the air gap between filling and case. Take your time and keep tapping the pie gently on the bench to expel any air bubbles. Put back in the fridge so the jelly can set. Photograph: Tim Hayward/Guardian

17. Slice neatly through the guide lines in the crust and serve. Photograph: Tim Hayward/Guardian