You will need:
Pastry:
350g Plain Flour
Half Tsp Salt
125g Lard
100ml Water
1 Egg
Filling:
300g Pork Mince
75g Bacon
Half Tsp Black Pepper
Half Tsp Garlic Granules
1 Tsp Thyme
(Optional)
100ml stock
1 Gelatin Leaf (or 3g Powder)
Method:
Firstly we will bring together the filling. In a bowl, mix together your pork mince, pre chopped bacon, pepper, garlic granules and thyme. Give it a really good mix.
Then we will prepare the baking tray. Using a cupcake or muffin tray, put some flour into each hole. Then put strips of baking paper in each hole so it is easier to lift out each pork pie.
Then we will make the pastry, in a separate bowl, mix together your flour and salt. Then make a well in the center of the bowl.
Then in a saucepan, over a low heat, mix together your water and lard until your lard has completely melted.
Then allowing the water and lard to cool enough so it can be handled. Add the water and lard to the flour and salt and mix together until a dough has formed. If you dough cools you won't be able to work with is as it will set hard, if this happens, pop it in the microwave for 30 seconds and it should be warm enough to work with.
Flour your work surface, and roll out your dough so its no more than half a cm thick.
Then using a cutter that is bigger than the holes in the baking tray, cut out your dough and line each hole. Then using a cutter the same size as the holes, cut out the tops and set them to one side.
Then fill each pork pie with the filling.
Then beat your egg, and brush each casing with it. Then attach the lids and press around the edge with a fork to seal it. Then brush the top of each pie with the beaten egg.
Put a hole into the top of each pie, not only will this allow the steam to escape but if your adding the jelly later it will give you a hole to do so.
Then in a preheated oven at Gas 4, 180C, 160 fan bake for 45 min to 1 hour.
Once baked and still warm, lift each pie out of the tray. This will help later as they won't be stuck. Then leave in the tray until they are cool
If adding the jelly, soak your gelatin leaf in cold water for 5 mins. Then squeeze the water out.
In a saucepan, over a low heat, warm up the stock and dissolve the gelatin leaf in.
Then carefully spoon the stock mixture into the tops of each pie. Then allow to set.
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