Ingredients for 6 pies

– 500g pork belly, skin removed and diced
– 500g pork shoulder or pork scotch, minced
– 1 tbsp back pepper
– 1 tbsp dried thyme
– Salt to taste (pan fry a small about to check for seasoning)
– 600ml boiling water
– 350g lard
– 20g salt
– 1.36g bread flour
– 400ml chicken stock
– 8 gelatine leaves
– 1 egg, beaten

Method

1. To make the filling, simply mix the pork with the pepper, thyme and salt to taste. Leave it in the fridge until you need it.
2. For the pastry, mix the flour and salt. Make a well in the centre and pour in the boiling water.
3. Use a wooden spoon to bring the dough together, then when it is cool enough to handle, use your hands to start kneading the dough.
4. Knead the dough for 5 minutes on the bench, using as little flour as you can.
5. Once smooth, wrap it tightly in cling film and leave it in the fridge to rest for 1 hour.
6. Remove from the fridge and roll out until it’s about 50mm thick.
7. Using your small cake tins as a guide, cut out the top and cut a small hole in the centre for the steam to escape.
8. Now line the cake tins with the pastry.
9. Fill the lined cake tins with the pork filling and place the lid you cut out on top and crimp the seam well.
10. Remove the sides of the cake tin but leave it in the bottom.
11. Brush the whole pie with the beaten egg wash.
12. Cook the pies in a 150°c oven for 1.5 hours.
13. Remove from the oven and leave to cool for at least 1 hour.
14. For the jelly, soak the gelatine leaves in cold water and heat the chicken stock until it just starts to boil.
15. Squeeze all the water from the gelatine leaves and whisk into the stock.
16. Pour this into a squeezy bottle and let cool for 30 minutes.
17. Squeeze the stock in each pie to fill all the gaps that have been created from the pork shrinking.
18. Leave these in the fridge overnight to set properly.
19. Enjoy!

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