Old-fashioned raised pork pies

Tags: pork, main dish, English
Created: 2011/04/21
. Makes 6. 10 steps
filling Take 2/3 of dough, roll into six balls. Place each ball into a muffin tin, and press it around the base and up the sides, to overlap the top by 5mm. Fill.

Roll out the remaining dough thinly, cut into six 8cm rounds. Brush a little egg around the perimeter of these rounds, and place them on the pies. Seal the rims by presing with a fork.

Glaze with remaining egg, and make a steam hole in each pie. Place tin on baking sheet, bake in moderate oven 30 minutes. Remove pies from tin and place directly onto hot baking sheet, and bake a further 20–25 minutes or until base and sides are crispy. Cool on a wire rack.

350g pork shoulder mince coarsely derind mix
110g back bacon
1 teaspoon sage chopped
1/2 teaspoon anchovy essence
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
salt and pepper
dough
25ml milk heat gently until melted, then bring just to the boil Pour lard onto flour and mix together. Knead lightly and briefly.
25ml water
75g lard
225 strong white flour sift
pinch salt
1 egg yolk lightly beaten
Work the dough quickly, since the pies should go into the tin while the dough is still warm.