I really enjoy making these. They are incredibly tasty and great for taking on picnics or car/train journeys.
The hot water pastry really makes the difference with this pie.
I guess you could use different fillings but the pork filling reminds me of my childhood and when my Dad used to eat these with lashings of Coleman's Mustard.
This recipe is from the Paul Hollywood 'How to Bake' Book. The only thing I changed is that I added an egg to the pastry before mixing as I think it gives a richer pastry, and I also added ground juniper berries to the pork mix.
In the images below I baked the pies in a silicon tray. I think a metal tray works better as it gives the pies a better bake around the edges and bottom... Ingredients for the filling.
350g minced pork 1 large onion chopped finely
100g unsmoked back bacon sea salt and fresh pepper
small bunch parsley 5 or 6 juniper berries - ground.
half a chicken stock cube dissolved in 300ml boiling water.
2 small sheets gelatine
Put the pork, onion, chopped parsley, juniper berries and salt and pepper in a bowl and mix well. Cover and set aside.
I usually put a tiny bit of this mix in a pan and fry to check it is seasoned OK.
Ingredients for hot water pastry.
300g plain flour 1/2 tsp salt
1 large egg 55g unsalted butter
65g lard 85ml water
1 egg yolk lightly beaten with 1tbsp water to glaze.
Sift the flour and salt into a large bowl.
Make a well in the middle and crack the egg into to. Cover with flour.
In a pan heat the water, lard and butter together - but don't boil. Immediately pour around the edge of the flour and stir in quickly using a large butter knife or spatula.
Knead the dough until smooth and wrap in cling film and hill in the fridge until firm.
Grease the inside of the baking tins.
When the pastry is cooled you need to work quickly, roll out the dough to about 3cm thickness.
Cut the pastry for the insides and also slightly smaller discs for the tops.
Put a heaped tablespoon of the filling into each case and put the lid on. You can join the sides with just fingers or you can use a fork/end of a spoon to give a nice design.
Make a hole in the top of each pie. Brush the pies with the beaten egg and bake until golden ( for about 50 mins at 190 C)
Soften the gelatine in cold water for 5 mins, squeeze out to remove excess liquid and then dissolve it in the water and chicken stock.
When the pies come out of the oven carefully pour a little of the gelatine mix into each pie.
Allow too cool overnight.
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