Page 307 - Pie Squared

1 medium onion (142 g), finely chopped (about 1 cup)

½ cup (30 g) fresh flat-leaf parsley, roughly chopped

1½ teaspoons kosher salt

1 teaspoon coarsely ground black pepper

½ teaspoon rubbed sage

HOT WATER CRUST

2¼ cups (265 g) all-purpose flour, plus more for dusting

½ cup (60 g) bread flour

1 teaspoon kosher salt
6 tablespoons (78 g) rendered lard or leaf lard, cubed and cold but not frozen

4 tablespoons (56 g) unsalted butter, cubed and cold but not frozen

½ cup (120 ml) boiling water

Egg yolk

1 tablespoon (7 g) (one ¼-ounce packet) plain, powdered gelatin

1 cup (240 ml) chicken stock, preferably homemade

Heat the oven to 400°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).

For the filling: Stir together the pork, bacon, onion, parsley, salt,
pepper, and sage.
For the crust: Lightly dust a Silpat (silicone baking mat) or
parchment paper with flour. Combine the flours and salt in a large,

deep bowl. Rub the butter and lard into the flours with your floured
fingertips until the mixture is coarse and sandy. Pour the boiling
water over the mixture and beat with a firm wooden spoon. As soon
as the dough is smooth, tip it out onto the Silpat. Form a ball and let

it rest until slightly cooler, about 5 minutes. If there are any flour
lumps, knead it further. Divide the dough into two pieces, one slightly
larger than the other.
Work quickly: If the dough cools, it will become stiff, brittle, and