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Prep Time: 30mins
Cooking Time: 50-60mins
Makes: 8 pies
350g boneless pork shoulder, finely minced*
300g smoked streaky bacon, cut into a fine dice
1 medium brown onion, finely chopped
2 sprigs thyme, leaves only, finely chopped
4 sage leaves, finely chopped
1/2 tsp mace
1/2 tsp nutmeg
Sea salt & pepper, to taste
5 cups (600g) plain flour
8 tbs(120g) unsalted butter, cut into cubes
8 tbs (120g) lard*
2 tsp salt
1 cup (250ml) boiling water
1 egg, beaten well
1 cup (250ml) chicken stock
1/2 tsp gelatine powder
1. Preheat your oven to 200C.
2. Prepare the filling by combining in a large bowl the pork shoulder, bacon, onion, herbs, spices and salt an pepper. Mix well, then cover and set aside while you make the pastry.
3. The pastry used in this recipe is a “hot water pastry” so you have to work quickly and efficiently while the pastry is still warm. Place the lard in a small pan and melt over a low heat. Once melted add the boiling water. While the lard is melting pour the flour into a large bowl along with butter and salt. Rub butter into flour until you have a fine crumb. Pour the lard and water mixture into the flour mix. Mix with a wooden spoon and then when cool enough to handle tip out onto a floured surface. Work dough together into a smooth ball.
4. Working as quick as possible roll out the dough to 3mm thickness. Using a 15cm cutter cut out 8 rounds to link the large / deep muffin moulds, place into the moulds and press into sides to fit moulds. Your pastry should come up over the edge of the rim (bigger is better). Cut the remaining pasty with a 10cm cutter to form 8 lids.
5. Fill each of the pies with the filling, place a lid on top and crimp together well to seal (you made need to use some eggwash here to stick the pastry together). Punch a hole into the top of each pie with a chopstick, you want the hole about 5mm wide.
6. Place pies into oven and cook for 50-60mins until golden brown and bubbling.
7. While the pies are in the oven prepare the jelly mix. Bring stock to the boil and add gelatine as per the packet instructions.
8. Take the pies out of the oven, leaving in muffin tins carefully pour the jelly mix into the premade holes. Allow to cool fully before placing in the fridge to chill for a couple of hours or overnight. These pies are meant to be eaten cold.
Notes and tips:
* Have your butcher cut the pork shoulder into small cubes which you can then “mince” yourself at home but running a sharp knife through the meat until it is minced.
* Lard (rendered pig fat) can be found in your supermarket in the butter section.