Mini Pork Pies with Bacon Jam Makes 12 pies Ingredients 3 to 4 sheets of shop-bought shortcrust pastry (or use

e 2 blocks of ready to roll shortcrust pastry. Or by all means make your own if you can ! " of the finest# most delicious pork sausages you can get 12 heaped teaspoons of $d %ick&s 'acon (am a)ailable at *heridan&s +heesemongers or from %ick&s direct 1 free-range eggs for brushing the pastry# beaten. ,ea)es from a few sprigs of thyme# for a garnish. Instructions %eat o)en to 1-.+/1".+ 0an/ 1as 4. *tart by greasing 12 holes of a muffin tin with a bit of oli)e oil or butter. 2sing two or three sheets of the shop-bought pastry# cut out 12311cm circles with a pastry cutter. 4ut these into the 12 muffin tin holes# pushing in with your fingers. ,ea)e a little pastry o)erhanging each hole so that you can pinch it together wth the lid once filling is in. 5n a large bowl# s6uee7e the sausage meat from its skins# 8dd one heaped tablespoon of sausage meat into each of the pastry cases. 9ow add a generous teaspoon of bacon :am on top of that. ;ake the last sheet of shortcrust pastry and cut 12 smaller circles - -cm would be good < create lids. 8dd to the filled cases# pinching together the two pastry circles so the filling can&t escape during cooking. 2sing a skewer# make a little hole at the top of each pie. 'rush the edges of the filled mini-pies with some of the beaten egg. *et aside the lefto)er egg for later. 4ut the muffin tin into the o)en and bake for 3. minutes. =emo)e the tin and carefully remo)e the pies. ;ransfer to a baking tray. 'rush the sides and top again with the beaten egg. 8rrange a couple of thyme lea)es on top of each pie. ;urn the o)en up to 2..+/1-. 0an/1as Mark " and cook the pies for another 2> to 3. minutes# until they&re a beautifully golden colour. =emo)e and cool on a wire rack. 'est eaten cold