AuthorPaul MerrickDifficultyBeginnerMakes 3, 4" pork pies.
Add the water, butter and lard to a small saucepan and over a medium heat, melt the lard and butter into the water. Bring to a simmer taking care not to allow the fat mixture to boil over.
Seive the flour and salt into a mixing bowl and pour on the water/fat mixture.
Mix well with a wooden spoon or spatula until combined. Once cool enough gently knead the mixture until smooth.
Wrap the pastry mixture in cling film and allow to cool. Refrigerate for a couple of hours to allow it to firm up.
Chop the pork loin into small pieces, approx 10mm square chunks and add to the mince.
Add the spice mix to the meat and mix thoroughly. Cover with cling film and refrigerate for a couple of hours.
Cut the dough into quarters reserve one quarter for the lids.
Roll a quarter of dough to a circle and then place in the base of a non-stick 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 loosely pack down.
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.
Brush with the beaten egg, and cook the pies at 170 degrees C for 50 minutes, or until the centre of the pie reaches 75 degrees C.
Remove from the oven and alow to cool before putting in the fridge.
Make the jelly by crumbling the stock cubes into the boiling water in a jug and stirring well.
Add the gelatine to the stock and stir well.
Pour enough jelly into each pie through the hole in the top and leave to chill overnight before eating.