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Pork and Apple Pies

Recipe Submitted By: bakingmad

These deliciously simple pork pies are easy to make using shortcrust rather than hot water crust pastry and are good to eat either hot or cold.

	For the shortcrust pastry:
250 grams	Plain White Flour (Allinson Nature Friendly)
	pinch salt
75 grams	Butter
50 grams	lard or vegetable fat
tbsp	Water 4-5

For the filling:

250 grams	minced pork
3	rashers smoked streaky bacon or pancetta
2	shallots finely diced
1	stick celery, diced
2	sage leaves, finely chopped
	salt and freshly ground black pepper
2 tbsp	crème fraiche
1	crisp eating apple, grated
375 grams	pack ready rolled shortcrust pastry

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Make the pastry; Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub between your fingertips until the mixture resembles fine breadcrumbs. Add 4 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes if possible.
Dry fry the minced pork with the bacon, shallots, celery and sage for about 5 minutes until browned and the onions and celery are beginning to soften. Season with plenty of salt and black pepper to taste. Cover, reduce the heat and simmer for 10 minutes. Allow to cool completely.
Set the oven to 220c/200cfan/gas7
Roll the pastry out onto a well floured board and cut out 6x12cm circles using a small bowl or saucer as a guide. Place each circle of pastry inside a deep muffin tin and press the pastry against the sides, easing out the pleats of pastry but leaving the top edge a bit uneven.
Stir the crème fraiche and grated apple into the pork mixture then divide between the pastry cases.
Re roll the pastry trimmings and cut out 6x7cm pastry circles. Dampen the edges with a little water and turn dampened side down on top of the pies. Press the edges of the pastry together. Bake for 20 minutes until golden brown and crisp. Serve hot or cold.