Add breadcrumbs, 
egg and mince. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. Thai red curry paste and tandoori curry paste both work well here. Classic pork pie - made with pork shoulder, bacon and lard. Line 2 tins with pastry. ½ teaspoon allspice Set aside for to cool for 15 minutes. https://www.countryandtownhouse.co.uk/.../recipes/melton-mowbray-pork-pie For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. Cut dough in half and press each into a round. 35 g breadcrumbs made from sourdough bread, 1 Lebanese cucumber, peeled into long ribbons, 120 g (¾ cup) plain flour, plus extra for dusting. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. If you like to thicken your gravy, you can now add the cornflour/water mixture and stir to thicken. Butter the inside of six pie tins, about 10 to 12 centimetres in diameter, with melted butter. © 2020 All4Women.co.za All rights reserved. To make pastry, put flours in 
a medium bowl and, using your fingertips, rub in margarine until mixture resembles breadcrumbs. Remove and cool slightly. Add the onion & thyme and fry until it is soft but not too brown – about 15-20 minutes. 2 x rolls puff pastry or shortcrust pastry (400g each) Butter/grease 6 dariole moulds, then use the pastry to line each mould, pressing down gently. This helps seal the edges. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. Chill this while you line the tins. a pinch of nutmeg One pan roast chicken with a twist – Delicious recipe from Zola Nene. Visit the blog for more delicious recipes. Turn out dough onto a lightly floured surface and form into a ball. Add onion, mushroom, celery, garlic and bacon. Cook, covered, for about 30 minutes, stirring often to prevent burning. Photo copyright – Tasha Seccombe. Fill each pastry case with pie filling, then place a round of pastry on top of each pie and pinch it together. Cook for 2-3 minutes until it reduces and starts to caramelize. You’re looking for very soft and slightly golden onions. Love your leftovers: Dan Lepard's pumpernickel pork patties with gherkin mayo. Preheat the oven to 180C/350F/Gas 4. Mash the sweet potato with the curry paste and coconut milk to taste: go for a slightly intense flavour, as the pastry seems to dampen the spices. Very easy to make. Then divide the mixture between the tins, heaping it up if you need to. 1 teaspoon fresh thyme leaves 1 egg, slightly beaten for egg wash, Onion Gravy: Divide salad, drizzle with balsamic glaze and serve with pies. Brush the top of the puff pastry with a teaspoon of the paste whisked with the beaten egg for an extra flavour boost. Meanwhile, heat oil in a large 
non-stick frying pan over a medium heat. How to Make your own pork pies for a perfect picnic bite, buffet treat or lunchbox snack. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Beat a teaspoon of curry paste with the remaining beaten egg wash and brush this over the top, then sprinkle with sesame seeds. Read about our approach to external linking. Return to the oven for another 10 minutes to brown the bottoms. This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. Flavoured with herbs and baked until deep golden brown. Divide pork mixture between tins and press down gently. Stir in the pork, onion, capsicum and eggplant then add salt to taste. Set aside in dishes for 5 minutes. They’re 
the complete package! about 50g red curry paste, like Thai or tandoori, to taste, 300g cooked and chopped cold pork, ideally shoulder, 150g roasted red capsicum, deseeded, peeled and chopped, about 2-3 sheets frozen shortcrust pastry (375g), about 2-3 sheets frozen puff pastry (375g). 4. In the meantime, remove the sausage meat from the casings (cut it open lengthways with kitchen sears), and place in a mixing bowl. 600g fresh pork sausage (coarsely textured) Now add the onions and stir well. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. 3. 1 large onion, finely diced Stir in water and mix until dough begins to come together. Combine salad leaves and cucumber. 5. salt & pepper Choose from our traditional raised shortcrust pies, individual mini pies and more. These freeze really well for a quick lunch. Turn the heat up to high, then add the brown sugar & balsamic vinegar. Stir in sage, parsley and nutmeg. Repeat with other pastry round. Spray 6 x 8cm (base measurement), 11cm (top measurement) pie tins with cooking spray. 15ml (1 tablespoon) butter Stir until combined. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. 30ml (2 tablespoons) olive oil