INGREDIENTS

For the filling:

800g pork shoulder, minced or finely chopped

400g pork belly, half minced and half chopped

250g smoked bacon, cubed

½ tsp ground mace

2 large pinches ground nutmeg

1 tbsp fresh chopped sage

1 tsp fresh chopped thyme

½ tsp salt

1 tsp ground white pepper 

For the pastry:

575g plain flour

200g lard

220ml water

To finish:

1 egg, beaten

22g gelatine

300ml chicken stock

METHOD

Heat the oven to 180°C/160°C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. 

Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160°C/140°C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in 100ml cold water for about 5 mins. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.

INGREDIENTS

300g pork sausage meat

100g cooked ham hock, shredded

1 tbsp thyme leaves, finely chopped

1 medium free-range egg, beaten

250ml chicken stock

15g gelatine 

For the hot water crust pastry

450g plain flour, plus extra to dust

1 tsp salt

80g unsalted butter, chopped

80g lard, chopped

METHOD

For the pastry, mix the flour and salt in a bowl. Put 200ml water in a pan with the butter and lard, then put over a high heat. Once the fats have melted and the liquid is boiling, pour it over the flour, mixing with a wooden spoon as you go. Leave the dough to cool for 2-3 minutes, then wrap and set aside while you make the filling.

Put the sausage meat, ham hock and thyme leaves in a mixing bowl, season with salt and pepper, then mix well to combine. Set aside.

Heat the oven to 180°C fan/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick. Using an 11cm cutter, cut out 6 rounds for the pie bases, then use a 8-9cm cutter to make 6 rounds for the lids. Carefully press the larger circles into the holes of the muffin tin, then fill each with 60-65g of the pork mixture.

Brush the pastry edges of each filled pie with the beaten egg, then put a lid on top, pressing and crimping together to seal. Make a hole in the centre of each lid with the piping nozzle. Brush the tops with beaten egg to glaze, then bake for 40 minutes or until golden brown. Remove the pies from oven and allow to cool.

While the pies are cooling, make a jellied stock. Heat the chicken stock in a pan over a medium heat until warmed. Soak the gelatine in 100ml of water for 5-10 minutes, and add to the stock, whisking to help it dissolve.

Transfer the jellied stock to a jug and set aside to cool and thicken slightly. Put the piping nozzle in the steam hole of a pie and pour the jellied stock into it to fill. Repeat with all the pies, leave to cool completely, then chill until the jelly is set.