Note: The quantity for the filling is perfect for a 7-inch tin. You will also have a little bit of pastry left over which you can use to cut out shapes to decorate the pie.
Heat the olive oil and fry the streaky bacon, apple, onion and garlic gently for about six minutes. Cool. Then mix with all the other filling ingredients and season well.
For the pastry, sift the flour and salt into a bowl and make a well in the center. Put the lard and water into a pan, heat until the fat dissolves and then bring up to the boil.
Pour the liquid all at once into the well in the flour and mix quickly to form a fairly soft dough. Turn on to a lightly floured surface and knead lightly until smooth. Remove three-quarters of it and keep the remainder in a bowl covered with a cloth.
Roll out the pastry and use to line a greased round cake tin of 7 inches in diameter and with a loose base.
Put the pork mixture into the pastry case, making sure it is evenly packed.
Roll out the rest of the pastry and use for a lid. Dampen the edges, position and press the edges well together. Trim off surplus pastry and crimp.
Use the pastry trimmings to make a decoration for the top. Make a hold for the steam to escape.
Stand the pie on a baking sheet and glaze with beaten egg. Cook for 30 minutes on the grid shelf of the roasting oven and then remove, glaze again and then put into the baking oven on the grid shelf on the floor for 1 ¼ to 1 ½ hours. Watch carefully as you will probably need the cold shelf if the pie gets too brown.