Pork and apple is a classic flavour ... Set aside while you prepare the pastry. To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles ...

To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and excellent ...