Fennel and Smoked bacon Pork Pie

Delicious fennel and smoked bacon Pork Pies

Makes 4 generous small pies 

Ingredients:

For the Filling:

• 500g pork shoulder, diced
• 100g smoked bacon, diced
• Black pepper, freshly cracked
• 1 tablespoon chopped sage
• 1 teaspoon fennel seeds, lightly toasted and crushed
• 1 ½ teaspoons salt

For the Pastry:

• 160g lard
• 500g plain flour
• 10g salt
• 200ml water
• 2 eggs, beaten

Instructions:

Prepare the Filling:

• Dice the pork shoulder and bacon into small, even pieces.
• Chop the sage finely, then mix it into the meat along with the toasted and crushed fennel seeds.
• Set this aside without adding the salt or pepper yet. You’ll season just before filling the pies to avoid drawing out unnecessary moisture.

Make the Pastry:

• In a saucepan, heat the lard and water together until the lard has melted and the mixture comes to a boil.
• In a large bowl, combine the flour and salt.
• Crack the eggs into a separate bowl, beat them well, then mix into the flour mixture.
• Once the lard and water are hot, give them a quick whisk if they’ve been sitting, then pour into the flour mixture.
• Stir everything together with a spoon, then get your hands in and knead the dough for a few minutes.
• Once the dough comes together, place it between two sheets of baking paper and let it rest for 10 minutes, popping it into the fridge for the last 5 minutes.

Shape the Dough:

• After resting, take the dough out of the fridge. Now season your pork filling with the salt and pepper, and mix well.
• Divide the dough into four large balls (about 150g each) and four smaller ones (about 40g each). Work quickly to prevent the dough from becoming too cold and hard to handle.
• Flatten each large ball into a circle, and using a well-floured cup, press down the center of the dough to start forming the edges.
• Shape the dough up the sides of the glass with your hands, ensuring it’s not too thick at the base (aim for about 4mm thickness). The height should be around 5-7cm.
• Check frequently that you can still remove the glass, adding more flour if needed. Repeat for the other three pie bases.

Fill the Pies:

• Pack the seasoned pork mixture into each pie base, pressing down to make sure it’s tightly packed.
• Take the smaller dough balls, flatten them, and shape them into lids that will fit the tops of the pies.

Seal the Pies:

• Use a little water around the edges of the pie bases and tops to help them stick together.
• Press the edges firmly to seal, ensuring there are no gaps. Crimp the edges for a decorative touch.
• Poke a small hole in the top of each pie to let steam escape during baking.

Bake the Pies:

• Preheat your oven to 190°C (375°F).
• Beat the remaining egg and generously brush it over the tops and sides of the pies, ensuring full coverage for a shiny finish.
• Bake for 35-45 minutes, depending on the size of your pies. The internal temperature should reach about 70°C (160°F). You can use a probe thermometer or test with a metal skewer—after 10-15 seconds, it should feel hot to the touch.

Cool and Serve:

• Let the pies cool for at least 1 hour before serving.

Enjoy your homemade pork pies!