pork and egg pie
1 batch of hot water crust pastry
750g minced pork (ie shoulder)
1 tsp salt
1/2 tsp mace
1 tsp mixed herbs
2 hard boiled eggs (I like to use double yolkers)
1 egg beaten
you will need two suitable baking dishes, I use 2 that are 13 cm dia x 5 cm tall
Mix the meat, salt and herbs.Divide the pastry into two, and set one half aside. Taking the first half, pull off about a third for the lid, and roll the rest out into a circle that will just ease gently into the dish. Put a little meat into the pie, place an egg in the centre then gently pack around and over the egg with more meat, using half the meat mixture in total. Roll out the remaining third of pastry and place over the top, excluding as much air as possible and pinching the edge. Make a small air hole in the top.
Now repeat using the remaining pastry and meat mixture to make a second pie.
Bake at 160C (fan) 180C ish conventional for 45 minutes. Allow to cool enough to handle, then remove from the dishes. Paint with beaten egg, the put back in the oven at the same temperature for a further 45 minutes. cool. I'm not a fan of jelly - but if you are chill completely before adding the jelly. Enjoy.
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