Small Pork Pies (4 x 100mm Tins)

For the hot water crust pastry

675g plain flour

150g lard
3 tsp salt
250 ml boiling water
80 ml milk

For the filling

800g pork shoulder coarsely minced

Pork belly (4 thick slices) coarsely minced
1 tsp salt
1 ½ tsp ground black pepper
 
For the jelly
 

5 small sheets of leaf gelatine

Chicken stock cube
300ml boiling water
 
Preparation method

First make the pork filling. Coarsely mince pork into a bowl, add, salt and peppe and mix well. To check the seasoning of the mix, fry a tiny bit of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside (Leave in fridge for 24 hrs if possible) while you make the pastry. You do not need to use the sugar

For the hot water crust, put the flour and salt into a bowl. Heat the lard in a pan with the milk and water until melted. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly but ensure it is covered. Divide the dough in five pieces making one piece slightly bigger than the other for the lids.

Working as quickly as you can, roll out one of the small pieces of dough to about the size of a side plate with about a 3mm thickness; it should be glossy and still warm to touch. Pick up the circle and place over a jar that fits inside one of the tins. Place into tin holding the tin sideways. Remove jar gently and shape to fit the sides ensuring there are no holes.

 

Make certain there are no holes or tears. This is crucial, as the jelly will leak out. Spoon the pork filling into the lined cake tin and press it down. It should come almost to the top of the pastry.

The pastry should come slightly above the rim of each mould. Roll out the other 3 pieces of dough and line the other tins. Keep the lined tins under a sheet of clingfilm.

Fill cases with pork mixture

 

Cut the remaining pastry into 4 pieces and roll out to circles to fit the top of tins.

Brush the edges of the pastry above the meat with beaten egg. Lower the lid into place and press tightly to seal with the edges. Poke a small hole in the lid with the round handle of a wooded spoon to let out the steam and put the tins on a hot baking sheet. Brush with the beaten egg on top and bake for 25 minutes at 170C, then lower the heat to 160C/gas mark 3 and bake for 60 minutes until the pastry is pale gold. It is better to slightly overcook. You must ensure the meat is cooked through properly.

Allow pies to cool and then soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove excess liquid, then add to the stock and stir until completely dissolved

Enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or, once cold, chill for a couple of hours.