PORK PIES

These pork pies are ideal for a light meal or to take along on a picnic. Perfect served with a salad or as part of a more elaborate snack platter.

750 g pork mince

3 rashers rindless bacon, finely chopped

1 tsp dried sage or chopped fresh sage

125 g lard, chopped

1 cup water

3 cups cake flour

1 tsp salt

2 egg yolks

1 egg

1½ cups chicken stock

1½ tsp gelatine powder

1.      Combine the mince, bacon and sage, then cover and store in the fridge.

2.      Place the lard and water in a saucepan and bring to the boil. Cool slightly.

3.      In a mixing bowl, sift the flour and salt together, then add the 2 egg yolks. Pour the hot liquid into the flour and stir quickly.

4.      Turn the pastry onto a floured surface and knead. Wrap in greaseproof paper and set aside for 10 minutes.

5.      Preheat the oven to 200 °C. Grease a 6 x ¾ cup muffin pan.

6.      Roll out the pastry until 4 mm thick. Cut out 12 circles from the pastry, six to line the cups of the muffin pan and the other six for the lids of the pies. Line the muffin pan with the pastry circles, spoon in the pork mixture and brush the edges of the pastry with water. Place the pastry lids on top and, using your fingertips, seal the edges of the pastry. Beat the egg and brush the top of the pies with the egg.

7.      Poke a small hole into the top of each pie, then bake for 1 hour until golden brown. Remove the pies from the muffin pan.

8.      Over medium heat combine the stock and the gelatine in a saucepan and bring to the boil. Carefully pour the hot mixture into the pie holes (it’s easiest if you use a funnel). Let the pies stand for 20 minutes.

9.      The pies can be served warm or cold.

Makes 6 pies