For the filling
300g minced pork
Sea salt and freshly ground black pepper
1 tsp dried sage
For the hot-water crust pastry
250g plain flour mixed with 1 tsp salt
1 tsp salt
200ml white wine vinegar
60g caster sugar
1. Pre-heat the oven to 200C/gas 6.
2. Mix the minced pork with 1 tsp of salt and 1/2 tsp pepper. Add the sage.
3. For the pastry, mix the flour and the salt in a bowl and make a well in the centre. Stir 100ml boiling water with the lard, and then stir it into the flour with a wooden spoon to form a smooth dough.
4. Divide the dough into 4 equal pieces. Take one of the balls of dough and divide it into two balls, one for the base and one for the lid; so make sure one is slightly bigger than the other.
5. Roll the larger piece on a lightly floured table to about 12-14cm in diameter. Use the smaller piece to make another circle about half the size for the top.
6. Put a ball of the filling in the centre of the larger circle, press down slightly. Lay the smaller circle on top and raise the sides of the larger one up. Pinch the lid and the top of the sides together with your fingers.
7. Repeat with the rest of the pastry and filling.
8. Brush the pies all over with the beaten egg and cook them for 40 minutes, until golden.
They are very rustic looking… but the more homemade the better as far as i’m concerned! This recipe has been adapted from the really rather brilliant http://www.staciestewart.co.uk/