275g strong plain flour
1 tsp salt
140g lard, cubed
1 egg, lightly beaten
About 65ml water
For the meat mixture:
3 large pork burgers
½ tsp allspice
Salt and black pepper
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease nine cups in a 12-cup deep muffin pan.
- Place the burgers in a bowl, add the allspice and a grind of salt and pepper. Using your hands, mix together the meat and spices and set aside.
- To make the pastry, sieve the flour and salt into a bowl. Use your fingertips to rub the lard cubes into the flour.
- Set aside one tablespoon of the beaten egg to use for glazing later. Mix the rest of the egg with the water and add to the flour. Tip the mixture out onto a lightly floured work surface and use your hands to bring together into a dough.
- Leave dough to rest for as long as you can, up to max 30 minutes. This stage is not essential but it is helpful if you have the time for it.
- Take two-thirds of the dough and roll it out on a lightly floured surface until it is 2mm thick. Using a circular cutter about ½ cm larger than the size of the holes in the muffin tray, cut out nine circles and work them into cups in the muffin tray. If you don’t have a cutter large enough, just cut around a small saucer.
- Divide the meat into nine pieces and roll into balls. Place one ball into the centre of each pastry case.
- Roll out the remaining one-third of dough as before, then use a cutter that is the same diameter as the muffin cups to cut out nine circles.
- Brush one side of the pie tops with some of the reserved beaten egg. Place the tops onto the pies, egg wash side-down.
- Use your thumb to work your way around the pies, pressing the lids right on top of the filling. Make sure to press firmly around the edges to seal them tightly.
- Brush the tops of the pies with the remaining beaten egg and place in the preheated oven for about 30 minutes until the pastry is a lovely golden colour. Enjoy with homemade chips and mushy peas!
Per Serving: 307kcals, 17.5g fat (6.7g saturated), 23.4g carbs (0.1g sugars), 12.5g protein, 0.9g fibre, 0.286g sodium