This recipe is about as close as I could get to the original recipe from the UK.

I used a traditional pork pie dolly to form the pastry and it all turned out very well.

INGREDIENTS

Hot Water Pastry
260g Plain flour
60g Butter
70g Pork Lard
1 teaspoon of salt
110ml Water

Filling
400g Pork mince
150g Lean pork loin steak
½ teaspoon each of - salt, sage, thyme, parsley, paprika & white pepper

Savoury Jelly
200ml chicken stock
2 Gelatine sheets

METHOD
For the pastry place water, butter and lard in a saucepan and heat until the lard and butter melt.  Stir well.  Add the flour and keep stirring to combine into a soft dough.  Remove from saucepan and knead for a few minutes until nice and smooth.  Wrap in cling wrap and place in the fridge for at least two hours.

Dice the pork loin into 1/4 inch dice and add to the mince. Add all of the seasoning and mix well until thoroughly combined.  Wrap in cling wrap and place in the fridge for at least two hours to allow seasonings to be absorbed.

Preheat your oven to 200 degrees Celsius.

Remove pastry from fridge and cut into 4 pieces.  Cut a piece off each one for the lid.  Using the pork pie dolly form your pie shells and set aside.  Roll out the lids and cut to size then cut a round hole in the centre.

Remove meat from fridge and form into four equal balls then place one in each pie shell.  Press down with two fingers to form an indent.  Do not press too hard as the balls should sit loosely in the pie shell.  Place the lids on top and seal around the edges with fingertips.

Brush the pies with an egg wash and place on a baking tray covered in baking paper.  Place pies in the oven and after 20 minutes reduce the heat to 150 degree Celsius and cook a further 50 minutes.

It is important to ensure the inside of the meat is cooked to at least 70 degrees Celsius.  I did check mine with a probe thermometer.

When done remove from the oven and set aside for 1 hour then prepare the jelly.

Place the two gelatine sheets in a bowl of cold water.  Place the stock in a pan and bring to a boil.  Remove from the heat, lift the gelatine out of the water and place in the hot stock and stir well to dissolve.

Use a small funnel to pour jelly in through the holes in the tops of the pies.  Pour it in until full.  Surprisingly you should use just about all of it.

Set aside for 2 hours for the jelly to set.

Pork pies are traditionally eaten cold at picnics and outdoor functions with a cold platter.

We had half a one each with a ploughman’s type platter of sharp cheddar cheese, boiled egg, smoked ham, pickled onions, whole pickled cucumbers, tomatoes, two different chutneys and slices of freshly baked crusty whole grain bread slathered in butter.

A nice cold ale for him and red wine for her.

Hi Derek
Well done mate you did a great job.  Thanks for the photos
regards Kev