lardor use all butter or solid vegetable fat~50 gest.
ground porkwith at least 20% fat content400 g
dried thyme1 tsp
dried sage1 tsp
white pepper¼ tsp
ground maceor use freshly grated nutmeg instead½ tsp
freshly grated nutmeg¼ tsp
eggmedium, for egg wash1
milka dash for egg wash~1 tbspest.
chicken stock cubefor making jelly½
gelatin leaffor making jelly1
boiling waterfor jelly100 ml
Steps
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1
Make the hot water crust pastry: heat water on medium heat, add salt to flour and mix together, then form a well in the centre of the flour.
2
Add butter and lard to the hot water, melt them, then pour the hot liquid into the flour. Mix everything together using a wooden spoon.
3
Scrape down the sides of the bowl, tip the dough onto the work surface and give it a few folds. Once cool enough to handle, flatten it, wrap it in cling film, and refrigerate for at least 30 minutes.
4
Make the pork filling: add 400g ground pork to a food processor, then add salt, dried thyme, dried sage, white pepper, ground mace, and freshly grated nutmeg. Blitz for about 15 seconds until everything is combined.
5
Divide the pork mixture into 4 equal portions of approximately 100g each.
6
Divide the pastry into 4 pieces for the bases (110g each) and roll into balls. Place each pastry ball into a greased pie mould and gently stretch it up the sides with your fingers, leaving about 13mm sticking out above the top of the mould.
7
Preheat the oven to 180°C (355°F or gas mark 4). Place one portion of meat filling into each pastry base and gently press down to expel any trapped air.
8
Cut a 1.3cm hole in the pie lid (the jelly hole) using a hollow tube. Brush egg wash around the inside pastry rim, place the lid on and line it up carefully, then crimp the edges together with your fingers and thumbs, going around a couple of times to ensure a good seal.
9
Brush the top of the pie with egg wash, being careful not to get any between the pastry and the mould. Poke the wooden spoon handle gently into the meat through the jelly hole. Place in the preheated oven and bake for 45 minutes.
10
Bake until golden brown. Let the pies rest on a rack for 10 minutes, then remove them from the moulds.
11
Make the jelly: put half a chicken stock cube and one gelatin leaf into a small jug, add 100ml of boiling water and mix well until the leaf has melted. While still hot, drizzle the liquid into the jelly hole in the pie lid, filling it right to the top. Check that it is not running out the bottom. Refrigerate for a couple of hours to set.
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