Ingredients For the Filling 1 tsp Mustard Seeds 250 g Pork Shoulder Joint (Minced) 120 g Streaky Bacon (Finely Chopped) 100 g Lardons 1 Pinch Sea Salt 1 tsp Fennel Seeds 250 g Pork Shoulder Joint (Roughly Chopped) 1 Pinch Pepper 30 g Sage (Finely Chopped) For the Pastry 10 g Sea Salt 160 g Lard (Cubed) 500 g Plain Flour 200 ml Water 2 Eggs (Beaten) 2 Sprigs Rosemary For the Topping 1 tsp Water 2 Eggs (Beaten) * Always check the ingredient labels for allgergen information The pastry dough can be kept in the refrigerator for up to three days or can be frozen. Share this Recipe Facebook Twitter Pinterest WhatsApp
Mini Pork Pies by Dan Serves 12 Total 1 hour 20 minutes Oven Temp 190 °C - 35 minutes Difficulty Not too Tricky Chef Calum Franklin Pastry Method To make the hot water crust pastry, combine the water, lard, rosemary and salt to a pan and bring to the boil, then reduce to a simmer and wait for the lard to melt. Turn off the heat and allow to infuse. Add the flour to a large bowl and then using a round bladed knife add the beaten eggs and mix until thoroughly dispersed through the flour. Remove the rosemary from the pan and then bring the water and fat mix to the boil. Slowly pour onto the flour and egg mix and then mix until well combined. Allow the dough to cool and then place in the refrigerator to chill. To make the filling, combine all the ingredients in a large bowl and then using your hands mix until well combined and the mixture holds together. Grease a deep bottom muffin tin and then use 2/3 of the pastry and roll out 12 circles and then place these in the muffin tin. Divide the filling mixture into 12 balls and place inside the pastry. Wet the pie collars with a little water and then using the remaining dough roll out 12 lids and then press firmly on top of the pie collars and join together. Brush the top with the egg wash topping and then prick each pastry lid with a fork. Bake the pies for 35 minutes and then remove the pies from the oven and allow to cool for 10 minutes.