Meat Pie with Hot Water Crust
If you need to smooth out dough or add pieces to make it up the sides of the pan, you can use milk to blend them in. You can brush the top of the pie with a beaten egg instead of milk, if preferred.
If you want to add hard-boiled eggs to the pie, place them lengthwise between the layers of filling.
To add a traditional aspic filling, leave the pie in the pan after baking. Dissolve 1 tablespoon gelatin powder in 2 cups boiling water (or chicken stock) and let cool slightly. Pour gelatin mixture through the slits in the pie. Refrigerate until set, 4 hours to overnight. Serve pie cold.
You can substitute pork tenderloin with any fairly lean cut of pork.