Fresh course cut pork lightly seasoned and encased in hot water crust pastry. Supplied frozen in a foil tin, ready to go stright in the oven. Once cooked you'll need to make up the jelly and put it in, all the way to the top...then give it a minute and top it up again. Then the tricky bit let it stand, for an hour to allow to cool then eat.
 
The jelly is supplied as a dried powder, just add boiling water stir and let it rest for 10 minutes. Then using the pipette (also supplied) fill your pie...Please be careful, it will be all really hot!!