Pork Pies

Name: Pork Pies
Cuisine: European, British
Ingredients: butter or lard, for greasing the moulds; flour, for dusting the moulds and rolling; 1 egg, beaten with a pinch of salt, for glazing the pastry; 1 egg; 450g plain flour; 175g lard (or goose or duck fat); 5g (1 tsp) salt; 5g (1 tsp) sugar; 300g pork belly, skin removed; 300g pork shoulder; 2 anchovies in oil, drained; 2 tbsp chopped fresh sage leaves; 200g smoked bacon or pancetta; 1/2 nutmeg seed, freshly grated; sea salt and freshly ground pepper; 3 gelatine leaves; 200ml good chicken stock; 100ml sweet sherry or port