Individual Pork Pies

Having dabbled with making home made pork pies a few times now, I have finally decided I am happy with this recipe. Making individual pork pies is easier than one large raised pie - they take less time to cook and are more likely to be cooked all the way to the middle, and it is possible to cut one open and taste it to check it is OK before putting it out there for the audience to enjoy. To my taste, a pork pie just isn't the same without white pepper and mace but it is worth frying a little filling off to check the seasoning before assembling the pies. Remember that the jelly will add a little more salt to the overall flavour. I use bone broth to add the essential jelly component and this works really well as it is naturally set when cold. Alternatively use half a stock cube in 300 ml of boiling water and 2 small sheets of gelatine. Making the pies in a muffin tin is easy, although I am informed that hand raising the pies is straight forward too, pulling the larger circle of pastry up over a ball of meat before putting the lid on it to hold it in place. I may try that next time. Removing the pies from the tin can be a little difficult if not well greased so not having this element would be handy. Once chilled, serve as part of a buffet or lunch or as a snack with a good dollop of chutney.

For the pastry:
256g plain flour
55g strong white flour
55g unsalted butter
65g lard
1 tsp salt
135ml boiling water
1 egg

For the filling:
500g pork - mixture of pork belly and pork shoulder
2 rashers of bacon
1/2 tsp ground white pepper
Ground black pepper
A good pinch of ground mace
Salt
Bone broth (or stock and gelatine)

Using scissors, cut the pork up into small pieces and place in a bowl. Snip up the bacon and add to the pork. Add the seasoning. To check the seasoning, fry a small amount of the filling until cooked and taste. Preheat oven to 190°C and grease a 12 hole muffin tin. Next, put the flour in a bowl and add the butter. Rub the butter into the flour to form a breadcrumb texture. Put the lard in a measuring jug and microwave until melted. Add the salt to the lard and then measure in the boiling water. Pour this mixture onto the flour and stir with a spoon and then your hands to form a dough. Leave to cool until just cool enough to handle then cut into two pieces - one about two thirds of the pastry, and one about a third. Roll out the bigger piece of dough to about 3mm thick. Cut out 12 x 10cm circles of dough and line each muffin hole with the circles of pastry. Spoon the meat mixture into the muffin tin until each pastry case is well filled. Roll out the remaining piece of pastry and cut out 12 x 6cm circles. Place a circle of pastry onto each pie to form a lid and press gently to seal the pie shut. Use a skewer to make a hole in each lid about 5mm in diameter. Brush each pie with beaten egg then bake the pies for 50 minutes until golden brown. Once the pies are cooked, heat the bone broth to turn it into liquid. Use a small funnel to help you pour broth into each pie until it just overflows. Once the pies are cool, place in the fridge to chill over night or for a couple of hours. Once chilled, remove the pies from the muffin tin and chill until ready to eat.