Hot water crust pastry
- 175ml water
- 125g lard
- 1 tsp salt
- 300g strong plain flour
- 650g diced pork, finely chopped
- 165g pork sausage meat
- 5g fresh thyme, finely chopped
- 2 tsp salt
- ½ tsp ground white pepper
- 1 Bramley apple, peeled and finely chopped
- 180g quality redcurrant jelly
- 200g Stilton cheese
Place all the ingredients for the filling in a large bowl and mix well, using your hands to combine. Put mixture to one side until required.
For the pastry
Place the water, lard and salt in a saucepan over a low heat until the lard has melted. Bring to a boil, then remove from the heat and leave to stand for 5 minutes.
Pour the lard mixture into the flour, using a spoon to mix until just combined.
Use your hands to lightly knead the pastry, until smooth and flexible.
Break off a piece of the pastry, place it into a six-cup muffin tin and press into the base. Mould it up the sides, leaving a lip around the top edge of the cup. Continue until all six cups have been filled with pastry, while trying to maintain as even a thickness as possible.
For the filling
Pack in the meat filling, pressing it into the edges. Ensure each pie is slightly higher than the level of the tin. Wrap the tin with foil, leaving a gap for steam to escape.
Place on the middle shelf of a preheated oven. After 30 minutes, remove the foil and continue to bake until the pastry is golden and the meat filling is cooked through. Remove from the oven.
Select your topping of choice – or indulge in all three.
Divide the diced Bramley apple, crumbled Stilton or redcurrant jelly between the pies, spooning it on top of the meat.
Return the topped pies to the oven for 5 minutes. Remove the muffin tin from the oven and leave to cool slightly, before removing the pies to serve.
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