Boil the jelly ingredients in a large pan with water and simmer gently for three hours.
Strain the liquid into a clean pan and boil vigorously until reduced to 600ml.
Cut the pork and bacon into 1cm pieces and pulse half in a food processor until coarsely chopped.
Mix the chopped meat with the remaining diced meat, herbs, spices, anchovy essence, and seasoning.
Fry a small sample of the filling to check and adjust the seasoning.
Rub the butter into the flour and salt until the mixture resembles fine breadcrumbs.
Stir in the beaten eggs and water to form a soft dough, then knead briefly until smooth.
Reserve one third of the pastry for the lid and use the rest to line a 20cm cake tin.
Preheat the oven to 200°C.
Fill the pastry case with the meat mixture, rounding the top slightly.
Brush the pastry edges with beaten egg and cover with the rolled-out pastry lid.
Cut a small hole in the center of the lid and insert an ovenproof pastry cutter.
Brush the top with egg and decorate with pastry braids and leaves before a final egg wash.
Bake at 200°C for 30 minutes, then lower to 180°C and cook for another 1.5 hours.
Cool for 2 hours, then pour the warm jelly into the hole and refrigerate overnight.