Pork and leek pies with cheddar mash

  • Total Time

    1h 20m
    • Prep Time

      50m
    • Bake Time

      30m
  • Serves

    4
  • Skill Level

    Intermediate
  • Dietary Needs

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These shortcrust pies are filled with pork mince and leeks and topped with cheesy mustard mash. Perfect comfort food. Make the mash and pork filling in advance and cool before assembling the pies.

Method

  1. For the pastry, place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

  2. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. Alternatively blend it in a food processor.

  3. Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together.

  4. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge.

  5. Make the filling; Dry fry the onion, mince and bacon until the meat changes colour. Add the leeks and fry for another minute or two. Sprinkle over the flour and stir.

  6. Pour the apple juice or cider and stock into the mince and add the mustard. Taste and season. Remove from the pan and allow the mince mixture to cool as quickly as possible or overnight.

  7. Stir most of the cheese and mustard in to the mashed potatoes.

  8. When ready to assemble the pies, set the oven to 220°c (fan 200°c, gas mark 7). Quarter the pastry and roll each piece on a floured work surface into a circle large enough to line 4 small individual pie dishes.

  9. Line the dishes and trim the edge. Add the cold pork filling and top with mash. Sprinkle with a little extra cheese and bake for 30 mins until golden brown and bubbling.

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