Big fat pork pie

Right, this is what I've baked for tonight's dinner.  Not for me your ginsters or pork farm pork pie, oh no.  This is my own special recipe for chunky pork pie, to be served hot or cold.  It uses sausages and pork fillet - you can also chuck in bacon, pancetta and other filling as you want to.  This'll be served with  new potatoes and whatever green stuff Trina buys and makes me eat...

Ingredients
Approx 150g short crust pasty - you can buy it, or this recipe looks pretty good (I'd reduce the water content a little)- i can't put the one i use on as i think it's copyright...

150g pork fillet, chopped into small chunks (no bigger than 2cm cubes)
3 good quality pork sausages
1 golden delicious apple, cubed in 2cm pieces
1 small shallot, finely chopped
2 cloves garlic chopped and crushed
Seasoning to taste (i like mine quite peppery)
1/2 tsp All spice
Pinch of grated nutmeg
1/2 tbsp white wine vinegar (or cider)
1 beaten egg (in addition to what's in the pastry - for brushing)

Combine the  ingredients except the egg (and pastry obviously...) - squeeze out or cut open the sausages. Mix thoroughly - you can check the seasoning by removing a small amount and frying until cooked, it will taste approximately the same.  Refrigerate this for an hour or two.

Roll out about 3/5ths of the pastry until it's about 2mm thick and line a small flan tray with it (no bigger than 20cms).  Line this with baking parchment, cutting it to size but leaving enough to overlap the sides of the tray (add the trimming to the rest of the pastry) and fill the cavity with baking beans or rice.  Bake this 'blind' for about 15 mins. Once the blind lightly baked, remove it and remove the beans and paper, and leave it to cool for about 20 mins or so. 

Roll out the last two fifths of pastry to make the lid of the pie - no more than 2-3mm thick, and large enough to cover the whole of the filling and meet the base of it.  Fill the cavity of the pie with the filling, leaving a small gap round the outside.  Brush the pastry edge with the beaten egg and place the lid over the top, pressing it down firmly slightly into the gap so it joins the base, and using a fork to press down around the edge.  Make a couple of air holes in the middle of the lid and brush the whole of the top with egg.  Bake on about 200 for 20 mins, then for a further 20min on about 120.  If you want to make it darker, brush it with a bit more egg before you turn the oven down.  Serve hot or cold.