Grandad's Pork Pies

Recipe's preparation

Filling

1. Preheat oven to 180°C.

2. Place Sage, Fennel Seeds and Thyme into mixing bowl and chop 1 min / speed 10. Repeat if need to achieve fine powder consistency. Transfer in to a bowl and set aside.

3. Weigh out 400g of Pork and place in mixing bowl with bacon and chop 2 sec / Turbo repeatedly until chopped to your liking (but not minced). Transfer in to a bowl and set aside.

4. Place remaining Pork into mixing bowl and mince 10 sec / speed 5.

5. Add reserved herbs, and chopped pork and bacon together with the minced pork, along with plenty of seasoning. Combine 30 sec / speed 4

Pastry & Cooking

1. Place flour, solidified animal fat, and salt into mixing bowl and mix 10 sec / speed 6, or until mixture resembles breadcrumbs.

2. Add water and knead 20 sec /"Dough mode"

3. Transfer dough onto ThermoMat or floured work surface then knead dough into a tight ball. Cut off about a third of the pastry and place in a zip lock bag (or freezer bag). Reserve for making the lids.

4. Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.

5. Divide the filling into 6 and place a portion into each muffin hole.

6. Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, and then place the lids on top. Press the edges together well, and flute them.

7. Make a large hole in the centre of each pie, no larger than a five-cent piece, then brush egg glaze over the top.

8. Bake the pies in the centre of the oven for 20 minutes.

9. Reduce the oven temperature to 160°C and cook for a further 20 minutes.

10. Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden.

11. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.

Jelly Preparation

1. Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water.

2. Place Pork Stock Concentrate and 500g water into mixing bowl and heat for 5 min / 95°C / speed 1.

3. Add gelatine leaves and mix 1 min / speed 1.

4. Leave to cool to room temperature.

5. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.