Ingredients
For the filling
600g diced pork cut into small, bite sized dice.
2 sausages of your choice (I use Cumberland), skin removed.
4 rashers smoked back bacon, chopped finely
3/4 tsp ground mace
1 pinch ground nutmeg
1 dessert spoon fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
For the pastry
290g plain flour
100g goose fat
110ml water
To finish
1 egg, beaten
2 gelatine leaves
200ml stock, I used reduced stock from boiled ham hock, but good chicken stock is fine.
Method
1. Heat the oven to 180C. In a large bowl mix together all the ingredients for the filling.
2. Make the pastry by putting the flour in a large bowl, then put the goose fat and water into a small pan and heat gently until the fat melts. Now stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (almost immediately, it should still feel very warm) knead well until smooth.
3. Cut off 1/4 of the dough and reserve for the lid. Roll out the remaining dough to a rough circle and then place in the base of 3 well buttered 10cm ramekins. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin, making sure there are no holes. Fill with the meat mixture and pack down well.
4. Roll the dough out for 3 lids then Place one on top of each pie. Use the handle of a knife or fork to pinch around the edge to seal the pie. Make a couple of holes in the centre of the lide for steam to escape while cooking.
5. Cook in the oven for 30 mins then reduce the heat to 160C and cook for a further 60 minutes. Brush the top of each pie with beaten egg and return to the oven for a further 20 mins.
6. While the pies are cooling, soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until lightly steaming then remove from the heat and stir in the gelatine.
7.When the pies have cooled (don't do this too quickly or the gelatine and stock soaks into the pastry) use a teaspoon to pour the stock and gelatine into the pie through the hole in the top (you may need to enlarge them) allowing the stock to soak into the pie. Place in the fridge to set overnight.
