British Pork Pie

For the hot water crust pastry

• 600g Plain flour
• 1 tsp salt
• 110g butter
• 130g lard
• 200g water

In a medium saucepan over a medium heat melt the butter and lard in the water. The water should be hot but not boiling.

In a separate bowl weigh out the flour and salt and then pour in the water and fat mixture, mixing with a metal spoon until combined.

Once cool enough to handle, knead gently untill fully combined and a smooth dough is formed.

Separate the dough into one third and two thirds and wrap each chunk in clingfilm.

Place in the fridge to chill for 20 mins. Do not let it get too cold as it will be difficult to work.

For the pork filling

• 400g pork shoulder
• 400g pork mince
• 2 tsp sage
• 1 tsp dried thyme
• 1/2 tsp ground white pepper
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 25g Breadcrumbs

Cube the pork shoulder very small: 0.5 - 1cm.

Place all the filling ingedients in a bowl and mix well to combine. Chill in the fridge slightly.

To make the pies

• 1 egg, beaten, for egg wash

Preheat your oven to 180°C

Take a 6 cup deep muffin tin and generously grease the cups with butter or lard.

Unwrap the larger piece of cooled pastry and roll out thin: approx 3mm. Cut rounds approx double the diameter of your muffin cups to fit up the sides and gently shape into the bottom, edges and sides of your tin, pressing lightly to flatten any folds.

Taking spoonfuls of your pork filling mixture pack the pork into the pastry cases up to the top.

Unwrap the smaller piece of cooled pastry and roll out thin: approx 3mm. Cut rounds approx the size of your muffin cups for lids. Cut a 1cm hole in the middle of each lid for a vent.

Brush the edges of the pastry cups with the egg wash and place the lids on top, pressing the edges firmly together.

Crimp the edges closed with a fork or fingers leaving a nice wavy pattern.

Bake in the middle of the oven for 30-35 mins until golden brown and the internal temp reads 71°C.

Leave to cool in the tin for a few mins then gently ease each pie out of the tin. You may need to loosen any connecting pastry or egg wash around the tops of your pies to get them out.

Leave to cool on a wire rack at room temp for 15 mins then place in the fridge to cool fully.

Serve with a classic Ploughmans lunch: a chunk of Cheddar or other British cheese, cold meats, fresh salad and apple, crusty bread and butter, pickled onions, a tangy chutney, and sometimes a hard-boiled egg.