Filling.
450g belly pork pulsed to a coarse mince in a food processor
1/2 tsp salt
1/2 tsp freshly ground pepper
1Tbs fresh breadcrumbs
pinch of mace
pinch of nutmeg
Hot water crust pastry
450g plain flour
150g lard
50ml milk
50ml water
salt and pepper
beaten egg for sealing the lids and glazing
Jelly
1/2 stock cube
1/2 sachet of 2 leafs of gelatine
250ml hot water
Mix all the filling ingredients in a bowl and divide into balls for as many pies as you want to make - it should do up to about eight. Line these up on the worktop.
Place the flour in a bowl with a shake of salt and pepper. Heat the lard, milk and water till the lard has melted - do not boil. Working quickly pull it all together using a wooden spoon then get your hand in an knead it to form a thick paste. Make sure it gets to the stage where it holds together without cracking. Roll it out into a sausage shape about 3" - 75mm in diameter. Cut the rounded ends off then divide the sausage into two more pieces than the number of pies to be made - six pies = eight pieces. Place all the pieces back in the pan the lard etc. was heated in - the residual heat will keep them warm.
Take a piece of the pastry and roll it out slightly larger than the muffin tray mould. Press it in then draw the sides up so that they are 1/4" - 5mm above the level of the tray. Place a ball of filling in the pastry and push to the sides to fill the case but only to the level of the tray. Take another piece of pastry and roll out a lid slightly larger than the mould and cut a hole in the centre with an apple corer. Brush the inner lip of the case in the tray with beaten egg and place the lid on top. Crimp the edge to seal the pie. Continue till all pies are made.
Bake in a pre-heated oven at 200C or 180c fan for 40 to 45 mins or until golden brown. Remove the pies from the tray and leave to cool on a rack. While they are still warm, but have cooled own - 20 mins or so - make the jelly stock and pour into the pies till they can hold no more, now leave to go cold.
