Description
These little fellows are the perfect individual lunch portion. They are made to be eaten cold, and easy to transport. This recipe makes 10 little pies.
- 1 lb of Springbrook ground pork
- 1/2 lb Springbrook maple smoked bacon, diced
- 1/2 tsp sage
- 1 pinch allspice
- 1 pinch of dry mustard
- salt and pepper to taste
For the crust:
- 2/3 cup Springbrook lard
- 2 cups flour
- 1 tsp salt
- 1 cup water
For the jelly:
- 1 cup of chicken broth
- 1 envelope of gelatin
OR
- 2 pigs trotters
- water to cover them
- bouquet garni (bay leaf and other fresh herbs, tied together)
1. Start with the crust. Melt the lard and water together on the stove and bring to a boil.
2. Pour into flour and salt mixture, and knead until it comes together. Knead a few more times on a floured work surface.
3. Divide dough into 10 balls, cutting off 1/3 of each one and reserving that dough for the lids.
4. Take the larger balls and push into a muffin tin, using your fingers to move the dough up to cover the whole muffin cup. Keep the rest of the dough covered with a damp towel while you do this.
5. Refrigerate for one hour to harden the pastry.
6. Meanwhile, mix together the filling ingredients.
7. Preheat oven to 400 F.
8. Fill the muffin cups with the filling, and roll out remaining dough for lids. Cut a cross or small hole in the centre of each pie.
9. Bake at 400 F for 10 minutes, then reduce the heat to 350 F for another 30 minutes. (If you’d like, carefully remove each pie from the muffin tin about half way through the cooking time, carefully place on a cookie sheet and continue baking. The whole crust will turn a lovely golden colour.)
10. While the pies are baking, prepare the jelly by whichever method you prefer.
11. When pies come out of the oven, pour the jelly into the holes of each pie.
12. Cool and refrigerate.
