Pork Pies

To make the jelly stock, put the pig’s trotters, carrot, onion, leek, celery, bay leaves, black peppercorns, salt, and water in a medium saucepan and bring to the boil over a medium–high heat, skimming off any impurities. Reduce the heat to low and simmer for 2 hours, then strain the stock into a clean saucepan.

Return to a medium heat and reduce by one-third; you will need around 400 g (14 oz) of stock. It keeps in the fridge for up to 5 days or in the freezer for 1 month.

To make the filling, put the pork shoulder, pork belly, smoky bacon, sage, fine salt, black pepper, ground mace, and cayenne pepper in a medium bowl and mix well. I like to check the seasoning by frying off a little bit of the mix and tasting it. Adjust to your taste, then refrigerate until you’re ready to assemble the pies.

To assemble, divide the pork filling into eight 180 g (6 1/2 oz) balls, then flatten them slightly into rounds 7 cm (2 3/4 in) in diameter and 5 cm (2 in) high.

Put the pastry on a lightly floured kitchen bench and divide it into eight 100 g (3 1/2 oz) pieces for the bases and eight 50 g (1 3/4 oz) balls for the lids.

Roll the bases into circles 15 cm (6 in) in diameter and 4–5 mm (1/8–1/4 in) thick. Roll the lids into circles 10 cm (4 in) in diameter and 4–5 mm (1/8–1/4 in) thick. Use a piping nozzle or cutter to make a small hole in the centre of the lids for the jelly to go into at the end.

Lay the bases over the pie filling, then use your hands to shape the pastry around the filling so the top and sides are covered. Flip each one over and gently stretch the edge of the pastry up so it sits slightly higher than the filling.

Lightly brush the lids with egg wash and place one over the top of each pie, egg-washed side down, onto the collar of the pastry base. Use your fingers to press together the base and lid of the pastry. The lid will resemble an upside-down hat at this point. Pinch or crimp around the edges towards the middle of the pie to fully seal and decorate your pies. Refrigerate for at least 1 hour.

To bake the pies, preheat the oven to 160°C (320°F). Line two baking trays with baking paper. Put the pies on the lined trays and generously brush all over with egg wash.

Bake for 1 hour, then turn and swap the trays so the top tray finishes baking on the bottom shelf, and vice versa. Bake for a further 30 minutes, or until the pastry is golden. Check the internal temperature of the pork – it should be 85°C (185°F). Transfer to a wire rack to cool completely.

Heat the jelly slightly until it is liquid but not hot. Use a kitchen syringe or small funnel to pour around 50 g (1 3/4 oz) of jelly into the hole of each cold pie (or until full), then set aside to cool and set. The pork pies will keep for several days in the fridge.