Ingredients:

• 150g lard
• 500g plain flour
• 400g minced pork
• 100g smoked bacon finely chopped
• 1 large onion, diced finely
• 1 tbsp Worcester Sauce
• 1 tsp mustard powder
• 300g stock, chicken or vegetable
• 2 small sheets of gelatine
• 1 egg, beaten
• salt and pepper to season to personal taste

Method:

Heat the oven to 180c/Gas Mark 4

Grease a straight-sided muffin tin, with loose bottoms

Mix the pork, bacon, onion, mustard powder and Worcester sauce in a bowl, using your hands to make sure it is well combined.

Add salt and pepper

Melt the lard with 200ml water, bring to the boil

With the flour in a bowl make a well and pour the lard/water mixture in

Mix until it has formed a dough.

Take one quarter of the dough and wrap in cling film.

Roll out the remaining dough and cut into  8 12-13 cm circles.

Place each circle, carefully, into 8 holes in the muffin pan lining the bottom and sides

Divide the pork mixture equally among the 8 lined holes of the muffin tin.

Roll out the clingfilm wrapped pastry and cut into 8 circles large enough to top each of the pies

Egg wash the top of the pie and the under side of the newly rolled tops.

Place the tops on the pie, pinching the edges together.

Make a hole in the centre of each top, to allow steam to get out.

Bake in the oven for 30 minutes

Remove from the oven and allow to cool slightly, then remove from the muffin tin, placing on a baking tray.

Egg wash the tops and sides of each pie and return to the oven and cook for a further 25-30 minutes, until the pies are golden brown

Remove from the oven and as they cool soak the gelatine in cold water for 5 minutes.

Heat the stock to boiling point

Strain the gelatine wring out to remove excess water.

Place the gelatine in the stock and stir until it is dissolved.

Using a funnel gently pour stock into the top of each pie, being sure not to let it overflow.

Allow to cool and settle, overnight is best.  Then they will be nice and firm and ready to eat.

Back Home