Amaze your guests with these simple individual pork pies, complete with hot-water crust. Ask your butcher to mince the meat for you, if you don’t have a mincer at home.
Hands-on time: 1 hour
Baking time: 40 minutes
Skill level: Needs skill
For the apple chutney:
400g Bramley apples, peeled, cored and diced
200g soft light brown sugar
½ onion, finely chopped
1 tsp mustard seeds
1 tsp mixed spice
¼ tsp salt
175ml cider vinegar
For the filling:
250g pork loin, minced
75g pork shoulder, minced
75g unsmoked back bacon, minced
½ onion, finely chopped
small bunch of sage, leaves picked and finely chopped
pinch of ground nutmeg
sea salt and freshly ground black pepper
For the hot-water crust:
265g plain flour
55g strong white bread flour
55g unsalted butter, diced
1 tsp salt
1 egg, lightly beaten, for glazing
You will need:
11cm and 9cm round cutters
6-hole muffin tray
small piping nozzle
Step 1 – For the chutney, place all the ingredients in a large pan. Bring to the boil over a medium heat, stirring until the sugar has dissolved. Reduce the heat and simmer for 30 minutes, until the mixture is thick and pulpy. Remove from the heat and pour into the preserving jar. Leave to cool.
Step 2 – For the filling, put all the minced meats into a bowl. Add the onion, sage and nutmeg, then season with salt and pepper. Mix together well and divide the mixture into 6 equal portions.
Step 3 – Heat the oven to 190°C/170°C fan/Gas 5. For the hot-water crust, tip both flours into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Step 4 – Put the salt and lard together in a pan with 135ml of water and heat until the lard has melted. Bring to the boil, then immediately pour the mixture over the flour mixture.
Step 5 – Mix the pastry with a wooden spoon, then as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. (Be careful that the dough is not too hot when you start to work it.) Once you have formed a ball, leave it to cool slightly. If the pastry is still lumpy, work it a minute or two longer. Divide the dough in 2 pieces, one piece slightly bigger than the other.
Step 6 – Working as quickly as you can, roll out the larger piece of dough to about 3mm thick – it should be glossy and still warm to touch. Using the 11cm cutter, cut out 6 rounds and use them to line the muffin holes, shaping them to fit the sides. The pastry should come slightly above the rim of each mould.
Step 7 – Roll out the smaller piece of dough and use the 9cm cutter to cut out 6 lids. Use the narrow end of the piping nozzle to make a steam hole in the top of each lid.
Step 8 – Put one portion of the filling into each pastry case. Brush the pastry-case rims with beaten egg and place the lids on top. Crimp together the edges to seal, then brush the lids with beaten egg to glaze. Bake the pies for 40 minutes, until golden brown.
Step 9 – When the cooked pies are cool enough to handle, very carefully remove them from the tin and transfer them to the baking sheet. Brush the side of each pie with beaten egg, then return the pies to the oven for 10 minutes, until the sides are dark golden. Remove from the oven and serve warm or cold with the chutney.