Chinese Pork Pie

These are some miniature pork pies filled made of a hot water crust pastry and filled with five spice and ginger spiced pork shoulder and a chinese style jelly with soy sauce. They are topped with sesame seeds.

The hot water pastry was a new recipe using just lard and it is lovely and crisp, and very robust. The flavour of the pork is delicious and spiced just right, but unfortunately I had problems with my jelly finding any space inside the pie to fill. It seems that the pork shoulder did not shrink down enough to leave a gap. However, the jelly that made it into the pie didn't leak out, so that is a start. If I can find someway of getting over the problem of the lack of meat shrinkage then these would be perfect as there would be more of a chinese flavour in it.