Ingredients

• 1 kg Bread Flour
• 4 whole Eggs beaten  
• 320ml Water 
• 245g Lard 
• 20g Salt  
• 20g Rosemary  
• 200g diced rindless Pork Shoulder 
• 200g best quality Sausage meat    
• 1 tsp Worchester sauce 
• Chopped Parsley 
• 1 clove Garlic grated 
• 1 Onion chopped fine  
• Picked Thyme  
• Grated Nutmeg 
• Salt and Pepper 
• 1 tbsp Olive Oil 
• 1 rich Egg beaten for brushing 
• 20g room temperature Butter

Tools

• Chef Sized Stainless Steel Dough Hook
• Food Mincer Chef Attachment
• Lasagne Roller 

Method

1. Place lard, water and rosemary in pan, bring to boil to melt lard and infuse for five minutes.  
2. Using the dough hook turn your machine to speed 4, combine the flour, salt and eggs.  
3. Pass lard and water through a fine sieve into a jug. 
4. Pour into flour mixture. 
5. Mix until combined.  
6. Now place onto a tray and set to one side to rest for 15 minutes in the fridge. 
7. In a frying pan add the olive oil and over a medium heat add the diced onion, thyme, garlic and salt and pepper and lightly cook with no colour but just to soften the onions. 
8. Once the onions are soft remove from the pan and leave to cool. 
9. Now using the medium plate on your mincer mince your pork shoulder and smoked bacon into a bowl and add your onion mix, sausage meat remaining ingredients. 
10. Leave to chill until needed or use straight away at room temperature. 
11. Preheat oven to 180oc. 
12. To build your pork pies you will need 4 x 7 cm sized metal rings suitable for the oven, 1 baking sheet lined with greaseproof, one pasta machine attachment, flour for dusting. 
13. Lift out your pastry from the fridge and flour your worktop. Cut into 6, using one bit of pastry at a time- roll out lightly with a rolling pin until over 10cm in width, then put through the pasta roller attachment, one thickness at a time until down to 3.
14. Now cut 4 x 13cm disks. Put these disks into the fridge. 
15. Now repeat the previous step but you need 4 x 8cm disks with a small hole (roughly .5cm wide) cut out the centre (this is going to be your lid) you also need 4x 2 cm disks to cover the hole up with a pencil width hole out the middle. 
16. To build your pork pies, grease the rings heavily with room temperature butter, now gently work the 13cm size disk into the 7cm metal ring, making sure to fully push down the whole way around to form a solid bottom.  
17. Once all lined, weigh your sausage meat filling to 100g and put one ball per pie.  
18. Heavily brush the lid with egg yolk and place on top of pie, push together the lid and base, trim any excess pastry leaving 5cm around the top to crimp. Now crimp together using you thumb and fore finger. Brush the top of the pie and push your crimps down onto the lid. Now with the 2cm disk with a little hole on top, brush that and use that to cover your bigger hole, make sure though you have a hole in the top one, to let any juices escape the pie so it doesn’t explode. 
19. Place onto a greaseproof tray and bake for 20-25 minutes until pastry is golden brown all over. 
20. Take off the tray and let cook on a rack. Once cool carefully remove from the metal rings, they should slide straight out, if not tease away carefully with a paring knife.  

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