Pork Pies

A traditional British pork pie perhaps only needs one twist, a little chorizo to give a kick of spice. The hot water pastry is a lovely pastry to work with as it is smooth, soft, and easy to mould, just work quickly otherwise it will get too cold.

Recipe - Makes 10

For the pastry:

• 200g plain flour
• 75g strong white bread flour
• 1/4 tsp salt
• 100g lard, diced
• 140ml water
• Egg, beaten

For the filling:

• 1 onion, finely chopped
• 200g pork shoulder, diced
• 120g chorizo, diced
• 1/4 tsp garlic granules
• 1/2 tsp dried parsley
• Salt and pepper, to season

For the jelly:

• 1 chicken stock cube
• 150ml water
• 1 1/2 gelatine leaves

Prepare the filling by mixing together the finely diced meat, onion, garlic and parley. Season with salt and pepper and set aside whilst you make the pastry.

Mix the flours in a bowl. Put the water in a saucepan and add the lard and salt. Heat until melted then bring to a rolling boil. Pour the liquid into the flour and stir to bring together to a soft dough. Turn the pastry out onto a work surface and knead briefly to smooth. Roll out to 5mm thick and cut rounds 10cm in diameter using a plain cookie cutter, then cut lids of 8cm in diameter.

Lift each of the larger circles of pastry into the holes of a muffin tin and ease gently into the base. Press the pastry up the sides to meet the top rim. Divide the filling between them to 5mm from the top. Press down firmly. Make a hole in each of the circles cut for the lids. Brush egg round the edge of them then invert on top of the pies, pressing against the border left to seal.

Brush the top of the pies with egg and bake for 35 minutes, or until browned. Remove and leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, prepare the jelly. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Heat the 150ml water in a pan to boiling then stir in the chicken stock. Remove from the heat and stir in the gelatine leaves to dissolved. Once the pies are cold, use a funnel or piping nozzle to pour the jelly into the pies, doing so a little at a time and until you can see a layer of the jelly settled on the top. Place in the fridge and leave overnight to set.