Pork Pies Recipe
Hot Water Crust Pastry
225g boiling water
Pork Pie Filling
650g pork shoulder, minced
100g bacon trim, minced
Pinch of pepper
10ml Worcester sauce
Sprig of sage, chopped
Tsp ground mace
Tsp ground coriander
For the Hot Water Crust Pastry:
Boil the lard and the water together.
Mix the flour and salt then add the boiling lard and water. Mix until it comes together.
While the pastry is still hot, take a small ball and place in a ramekin. Use your fingers to bring the pastry up the side and over the rim. It will keep going back to the centre but as the pastry cools it will stay in its place. This should make at least 10 pies worth.
Keep a 1/3 of the pastry to one side. Roll out on a floured surface and use for the lids.
For the Pork Pie Filling:
Mix all together in a bowl until well incorporated. Divide between each lined ramekin, it should fill it pretty well. Don't want an under filled pie.
Cut the remaining pastry into disks slightly larger than the top. Place on, and use your fingers to crimp into a crown.
Beat an egg and wash the top with it. Place in the fridge for 30 mins to set.
Heat the oven to 180c and bake for 45 mins until the internal temp. is 75c and the pastry is golden.
Carefully remove from the ramekins and place back into the oven for 5 mins for a last blast of colour.
Remove and cool for 10 mins before eating.