Traditional pork pies

Detailed step-by-step description of how to cook the dish "Traditional pork pies". Try it by all means

Preheat oven to 200°C. Grease a 6 x 3/4-cup capacity muffin pan. Combine mince, bacon, apple and sage. Season. Cover and refrigerate.
Sift flour with salt. Make a well in the centre. Add 2 egg yolks. Cover with a little flour.
Place lard and water into a saucepan. Bring to the boil. Pour hot liquid into flour. Stir well. Turn onto a floured surface. Knead. Wrap in greaseproof paper. Set aside for 10 minutes.
Roll two-thirds of pastry between 2 sheets of baking paper until 4mm thick. Cut 6 x 141/2cm circles from pastry. Use to line base and sides of each muffin hole. Roll remaining pastry out to 4mm thick. Cut 6 x 81/2cm circles.
Spoon pork mixture into pastry. Brush edges with water. Replace lids. Using fingertips, roll edges of pastry together to seal. Beat remaining egg. Brush pies with egg. Poke a small circle into top of each pie. Bake for 50 to 60 minutes, or until golden. Stand for 5 minutes. Remove from pan.
Meanwhile, stir stock and gelatine in a saucepan over medium heat until stock comes to the boil. Carefully pour hot stock into pie holes through a funnel. Stand for 20 minutes. Serve warm or cold.

Source

750g pork mince

3 rashers rindless bacon, trimmed, finely chopped

1 Granny Smith apple, peeled, cored, chopped

1 tsp dried sage

3 cups plain flour

1 tsp salt

3 eggs

125g lard, chopped

1 cup water

1 1/2 cups Massel chicken style liquid stock

1 1/2 tsp gelatine

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