Makes 9 individual pies | total time
For the pastry
- 300g plain flour, plus extra for dusting
- 75g cold lard, cubed
- 75g cold butter, cubed
- 1 medium egg, beaten, to glaze
- 1 x 290g jar of piccalilli, to serve
For the filling
- 250g pork mince (20% fat)
- 1 x 105g pack sliced smoked pancetta, finely chopped
- 1⁄2 medium onion, finely chopped
- 4 sage leaves, finely chopped
- 1 crisp eating apple such as Cox’s, cored and finely diced
- 2 tsp wholegrain mustard
- 4 tbsp crème fraîche or sour cream
The pastry and the meat filling can be made and chilled 1 day in advance. The cooked pies will keep for 3 days in the fridge.
- Make the pastry: put the flour in a food processor with the lard, butter and a good pinch of salt and pepper; process until the mixture forms fine crumbs. Add 5 tablespoons chilled water; blend until the mixture comes together. Or rub the fats into the flour in a bowl with your hands, then add the water. Turn out onto the work surface and bring together into a ball. Wrap and chill in the fridge for at least 30 minutes.
- Heat a frying pan; when hot, add the mince, pancetta, onion and sage; fry until the mince turns pale brown (about 5 minutes), breaking up any lumps. Tip into a large bowl and add the diced apple, mustard; season. Stir in the crème fraiche or sour cream; cool.
- Lightly flour the work surface. Reserve a quarter of the pastry. Roll out the remainder to a rectangle about 26cm x 35cm. Using a 9cm round cutter, cut out 9 circles of pastry. Press them into the muffin tin – the edges will pleat up a little, so press them against the sides of the tin using the end of a rolling pin so the pastry is even all round. Roll out the trimmings with the remaining pastry, and cut out 9 x 6cm discs for the lids. Put them on a separate tray and cover with clingfilm. Put the muffin tin and the lids in the fridge to chill for at least 15 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Pack the mince mixture tightly into the pastry cases. Brush the edges of the pastry lids with a little water and place on top, then using your fingertips, crimp the edges of the pastry to seal. Brush with the beaten egg; bake for 25 minutes until golden.
- Run a flexible knife around the inside of the tins to loosen the pies while they're warm; don't remove from the tin until cold. Store in the fridge; serve at room temperature.
- Transport in a lidded container, nestled in baking paper; serve with piccalilli.
You will need a 12-hole muffin tin.