Recipe of the week: Rob's pork pie from The Pig: 500 Miles of Food Friends and Local Legends

You'll need a 20cm loose-bottomed tin, 6cm deep.

Serves 8-10

For the pastry

• 125g salted butter
• 1 large egg
• 2tbs ice-cold water
• 500g plain flour
• 1tsp salt

For the rhubarb butter

• 200g trimmed rhubarb
• 50g unsalted butter
• 50g caster sugar

For the filling

• 1 banana shallot, finely diced
• 25g salted butter
• A good pinch each of nutmeg, salt, pepper
• 650g pork shoulder
• 50ml brandy
• 250g minced fatty pork
• 50g smoked streaky bacon (or lardons), chopped finely
• 1tbs sage, chopped
• 1 egg yolk to glaze

For the jelly

• 100ml red wine sauce
• 200ml water
• 3 bronze leaf gelatine

First make the pastry. Put your butter in the freezer till it's hard but not frozen. Whisk the egg with the water and put into the fridge till needed. Grate the butter. Place the flour and salt in your food mixer and, at slow speed, using the paddle, gradually add the butter (don't mix it too much; you want some chunks to add to the flakiness).

Add the egg and water and combine. Knead briefly to bring it together and cover tightly in clingfilm. Let it rest in the fridge for at least 1 hour.

Now make the rhubarb butter. Slice the rhubarb as thinly as possible. Heat the butter in a pan until bubbling, place the rhubarb in the foaming butter and cook for 2-3 minutes, stirring constantly. Once cooked, pour into a sieve and keep the liquid and pulp separate. Place the pulp in the fridge. Return the liquid to the pan, bring to the boil quickly and add the sugar to taste. Reduce liquid by half, then chill. Blitz pulp in a blender and slowly add glaze. Chill until needed.

Now for the filling. Sweat the shallot in the butter and once it's soft (but not coloured) take off the heat and add the nutmeg, pepper and salt. Allow to cool. In a food processor, chop the pork shoulder with the brandy; mix with all the other ingredients (apart from the egg yolk). Heat a frying pan with a little oil, cook a tiny amount and taste (adjust the seasoning if necessary).

Remove the pastry from the fridge and leave to soften slightly for 10 minutes to make it easier to manage. Cut one-third from the pastry to reserve for the lid. Flour the surface lightly and form the pastry into a ball; don't work it too much. Roll out to around 30cm and gently mould the pastry into the tin. Spoon in the prepared pork mix (the filling should come to the top).

Roll out the rest of the pastry to form a lid. It needs to be about 5mm thick and at least 1cm wider than the pie tin to allow enough to seal the edges. Lightly whisk the yolk and brush a little over the pie rim. Lay the lid on top of the filling and, using thumb and index finger, gently crimp the edges.

Make a hole in the centre to allow steam to escape. Use the remaining yolk to glaze the top twice and let the pie rest in the fridge for 30 minutes. Heat the oven to 220ºC. Cook for 20 minutes then reduce the heat to 180ºC until the pie's internal temperature reaches 62ºC (you'll need a digital thermometer). Remove from oven and allow to cool for a good half hour.

Now make the jelly. Warm the liquids together in a pan, add seasoning. Soak gelatine in cold water, when fully softened add to the hot liquid, stirring until dissolved. Once pie is cooled, make a hole in the middle of the pastry and pour in jelly slowly with a funnel. Chill to set.