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1
Making the pastry:
2
In a bowl, mix the salt and flour together
3
In a small saucepan, place the water on a low heat, add the butter and lard to the pan, bring to a simmer.
4
Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
5
Turn out the contents of the bowl out onto a floured surface.
6
Gently knead the dough until it all comes together.
7
Cut the pastry onto 2 pieces.
8
Cover in plastic wrap or food bags, and place in the fridge for at least 2 hours before using, if you are making the pastry the day before, take it out of the fridge an hour before starting the recipe.
9
Making the filling:
10
Simply add all of the ingredients to a bowl and thoroughly mix them all together with your hands, always ware latex gloves.
11
Divide the meat into 8 equal pieces, using digital scales.
12
Make up your egg wash, using 1 small egg and a dash of milk, whisk until smooth and runny.
13
Grease a standard size muffin tray with lard.
14
Roll out your pastry, and cut out 8, 12cm / 5in circles for the bases of the pies, and 8, 6cm / 2½in circles for the lids of the pies.
15
Line 8 of the muffin cups with the base pastries, press the pastry right down into the corners of the cups.
16
Place the divided meat into the pastry cups, and gently press out any trapped air.
17
At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
18
Brush egg wash all around the edge of the pastry base.
19
Place the lid on the top of the pie base, and gently press it down, using your thumbs and forefingers, neatly crimp the 2 pastries together.
20
Cut 2 vent slits in the top middle of each pie.
21
Give each pie a good coat of the egg wash, try not to get any egg wash in between the pastry and the tin, or it will stick as it bakes.
22
Place the tray in middle of the preheated oven, and use the bottom element, if you have one.
23
Now set your timer for 40 minutes.
24
Once the time is up, move these gorgeous pies onto a wire rack, and allow them to settle still in their tin, for 5 minutes.
25
After the 5 minute rest, carefully remove the pies from the tins, you can serve them hot or cold.
26
Enjoy.
Method
Ingredients
The Pastry:
400g / 14oz Plain or all-purpose flour
170g / 170mls Water
90g / 3¼oz Butter
100g / 3½oz Lard or solid vegetable fat
8g / 1tsp Salt
The pork filling:
500g / 18oz Minced or ground Pork 15% fat
4g / ½tsp Salt
¼tsp Ground white pepper
1tsp Dried Sage
½tsp Dried Thyme
½tsp Dried Mace
Pinch of Nutmeg
1 Large egg, for egg wash
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
Bakers scraper
FEATURED PRODUCTS
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