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Ingredients:-
- 750g shoulder pork
- 250g belly pork
- 250g bacon bits
- 250g minced onion
- ½ bulb garlic, minced with the onion
- 1 heaped teaspoon sage
- 1 flat teaspoon thyme
- ¼ teaspoon all spice
- ¼ teaspoon mace
- ¼ teaspoon nutmeg
- ½ teaspoon cumin
- 1 rounded teaspoon salt
- 1 rounded teaspoon pepper
- Stock:
- 1 carrot
- 1 stick celery
- 1 onion
- Skin from pork
- Water
Method:-
- Simmer the stock for 3 hours. Sieve and leave to cool.
- Grind meat on largest grind – chill.
- Mix meat and onion together.
- Make hot water crust pastry as per book. This recipe just makes 12 muffin tin sized pies.
- There is far too much meat here for 12 pies so freeze and use later.
