Pork and turkey pies

Step 1

For the filling

Place all the filling ingredients into a bowl and mix thoroughly.

Step 2

For the pastry

Place the lard and water into a pan and heat until the lard has melted.

Step 3

Tip in the flour and salt. Mix until combined and a soft dough has formed.

Step 4

Place a ball of pastry, approximately 50g in weight, into each hole of a muffin tin.

Step 5

Shape each ball into the tin, trying to keep the pastry an even thickness, with a little lip above the top of each hole.

Step 6

Pack the pastry with filling, pushing down to keep it as compact as possible, and mound the top slightly.

Step 7

Take a ball of pastry, approximately 30g in size, flatten into a disc, and place on top of the filling, pressing the edges down on the pastry lip.

Step 8

For the glaze

Smooth the edges, make a small hole in the top with a knife, and glaze with the egg wash.

Step 9

Place in the oven at 160°C (140°C fan/gas mark 3) for 45–50 minutes, until the pastry is golden and crisp, and the filling is cooked.

Step 10

Allow to cool slightly before removing from the tin.