Siany's Baking Blog
When I’m not on air one of the things I LOVE to do is to bake. I love cooking (and eating too ha!) Every time I try a new bake I will pass on the recipe for you to try.
These are actually REALLY easy to make and have the wow factor. You can tell people it took you hours to make! They are normally made with mutton mince but I find lamb easier to buy in your local shop and tastes just as good.
For the filling
500g lamb mince
¼ tsp ground mace
¼ tsp nutmeg
5 tbsp gravy or stock
Salt and pepper
For the Hot Water Crust Pastry
½ tsp salt
360g plain flour
1 free-range egg yolk, beaten, for glaze
Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm deep and 25cm long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.
For the filling, mix all the ingredients together in a bowl and season generously with salt and pepper. Divide into four portions and mould into balls. Refrigerate while you make the pastry.
To make the pastry, heat 160ml of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle (this won’t take long), tip onto a floured surface and knead until you have a smooth dough.
Working as quickly as you can cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm circle, about 5mm thick. Roll out the remaining pastry and cut out four circular lids, 10cm in diameter (I used a glass for this).
Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using your fingers. You can also use a wooden ‘dolly’ (see photo) to help you shape the pastry. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier if you have someone to help you.
Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot.