Townsend Melton Mowbray Pie

1 batch of Townsend hot water crust pastry
1000 g of pork shoulder
250 g of pork belly (Try to get gammon)
250 g of British Bacon
1 tsp. Salt
1 tsp. White Pepper
1 tsp. Cracked Black Pepper
1 tsp. (heaping) Thyme
2 tsp. rubbed sage
1/2 tsp. Mace
1 tsp. Cayenne Pepper

Grind 500g of the pork shoulder and all of the belly meat together then dice (5mm) the 500 g of pork shoulder and the bacon. Mix all the meat together and add the spices and mix thoroughly.