1.For hot water pastry, bring water and butter to the boil in small saucepan then add to processor with the flour; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
2.For the jelly, bring chicken stock and the water to the boil in small saucepan. Remove from heat; stir in gelatine until dissolved.
3.Preheat oven to 220°C/425°F. Grease 20cm (8 inch) round spring form tin.
4.Combine pork, bacon, herbs, spices and anchovy in large bowl.
5.Roll two-thirds of the pastry on floured surface until large enough to line base and side of tin. Ease pastry into tin, press into side; trim edge, make sure there are no cracks in the pastry. Place tin on oven tray. Fill with pork mixture then pour over ¹/³ cup jelly; brush edge of pastry with egg. Roll remaining pastry to cover filling; pinch edge to seal. Cut 2.5cm (1 inch) circle from top of pie, discard circle; brush pastry top with egg.
6.Bake pie 30 minutes. Reduce heat to 200°C/400°F. Bake a further 1¼ hours. Cool.
7.Using a funnel, pour remaining slightly warmed jelly slowly into hole in pie. Cover, refrigerate overnight. Cut pie into wedges to serve.
Use as much of the jelly mixture as the pie will hold keep topping it up slowly to allow time for the jelly to settle through the meat mixture.Note