Place the bacon in a frying pan with the olive oil and cook over a low heat until the fat is released. Increase the heat to medium and add the onions. Cook for a further 6 minutes until softened. Remove from heat, add in thyme, nutmeg, pepper and Worcester sauce and set aside until cold. When cold, mix with the pork in a bowl. Chill until required.

Make the pastry. Mix the flour, salt and eggs together in a bowl until they form breadcrumbs. Place the lard, butter and water in a saucepan and heat gently until the fats are melted. Remove from the heat, add the flour mixture and beat until it forms a dough. Cover and let rest (and cool) for 20 minutes.

Preheat the oven to 180 degrees c / fan 160 degrees c. Divide the pastry into one third and two thirds pieces. Roll the larger piece out on a lightly floured surface and line an 18-20 cm spring form cake tin. Spoon in the filling and press flat. Roll the remaining dough out a little larger than the tin, place over the top forming a lid and then trim to fit. Add a small steam escape hole in the middle of the top and then carefully press onto the pie, sealing and crimping the edges.

Transfer to the oven and bake for 20 minutes, then reduce the temperature to 160 degrees c / fan 140 degrees c. Cook for a further 20 minutes, then remove from the oven. Brush the egg glaze over the pie top and return to the oven. Cook for a final 20 minutes. Set aside to cool. Place the apple juice and gelatine in a small pan and soak for 5 minutes. Transfer to a low heat and stir gently until the gelatine dissolves. Do not allow the mixture to boil. Very carefully pour the liquid into the hole in the pie lid watching carefully to see the liquid reaches the hole. Leave to cool and then chill overnight. Serve in wedges.