16:02
I made these a week or two ago but didn't get round to blogging them. I loved the pastry for this recipe, it tasted very authentic. I wasn't so sure about the filling though. Still, the whole thing tasted scrummy and I'd deffinately make them again with a few changes... I would roll the pastry out next time and bake in a muffin tray rather than mould them by hand. I would also wait until the stock was cooled instead of filling the pies with warm stock because I didn't leave enough time (a day before you want them is best).
Let me know if you make them!
UPDATE!!!
Oooooooh, this weekend I made these pork pies again but changed a couple of things...
I ignored the order of putting in the ingredients, instead I melted the lard and butter in the microwave, added the eggs then flour, mixing with each addition. I forgot the salt and because it was dry and crumbly I added a little milk.
I rolled the pastry real thin (after being in the fridge an hour), cut a large circle to line a muffin tin and a smaller circle for thed top then squashed them together at the sides after putting in the pork. The pastry cooked just as well in the muffin tin as before.
I pre cooked the diced pork (I just get the packs of stir frypork) in a frying pan until just cooked on the outside. There was no need of boiling bones for jelly, the pork was so tender and juicy without. I don't add any of the herbs and spices as I have a small child.
I kept the baking paper on for 30 minutes, put more egg on the tops and baked uncovered for another 30 minutes.
Yippee I've made it easier!
