Pork Pies

Savoury Hot Water Paste

Plain flour 240 g

Lard 75 g
Salt ½ tsp
Boiling water 125 ml
Method

1. Rub 30g lard into flour and salt.

2. Bring the water to the boil with the remaining fat.
3. Make a well in the centre of the flour, pour in the partly cooled water and mix
quickly with a wooden spoon.
4. Finnish off to a smooth paste by kneading lightly by hand, making sure the paste is
smooth and free from cracks.
5. Form several smallish thin cylinders with flat bottoms.
6. Place on a greased baking sheet and add some filling.
7. Moisten well around the edges with water.
8. Place a thin disc of pastry on top of each and seal well.
9. Brush with beaten egg to glaze.
10. Bake in a moderate oven 175c for 1 hour or until cooked.

Pork Pie Filling

Pork mince 200 g

Bread crumbs 75 g
Gelatine 2 sheets
White stock 75 ml
Salt and pepper To taste
Method

1. Mix the breadcrumbs, stock, seasoning and pork together.

2. Soak the gelatine in water.
3. Place alternate layers of meat mixture and softened gelatine.

Pastry lid
(seal with base)

Sausage meat filling

Gelatine

Pastry base