Additional Ingredients

250 grams	Sausages Good quality pork and herb
125 grams	Chorizo Sausage
250 grams	Minced Pork
	Salt To season
	Black Pepper To season
1	Free Range Eggs

Further Additional Ingredients

How to make Pork and Chorizo Pies

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1. First make the filling. Remove the skin from the chorizo sausage and chop the meat finely. Place the chorizo in a bowl with the sausagemeat and mince. Season with a little salt and black pepper, add one egg and mix well. Divide into 6 portions and shape each into a pattie about 4cm thick and 8cm round.
2. Place the flour, salt and icing sugar in a mixing bowl, make a well in the centre and add the egg. Cover the egg with plenty of flour
3. Place 200ml water in a small pan with the butter and lard. Bring slowly to the boil until the fat has melted, as soon as the liquid boils add it to the flour, mixing with a wooden spoon as you go. Beat until smooth.
4. Set the oven to 200c/180c fan/ gas 6. line a large baking tray with baking parchment
5. Turn the hot water pastry out onto a well floured board. Allow to cool for 10 mins if very soft (but do not chill this pastry it must be used hot) Cut the pastry into 9 equal pieces. Take 3 of the pieces and knead together again, then roll out to the thickness of a £1 coin. Using an 8cm round cutter, cut out 6 lids. Cover with cling film. Roll out one piece of the remaining pastry on a floured surface to a circle about 14cm. Place the pork pattie in the centre, place one pastry lid on top, brush with beaten egg then bring the sides of the pastry circle up and over the edge of lid, pleating the sides neatly around to enclose the meat. Place on the baking tray. Repeat with the remaining pies . Brush the pies all over with beaten egg. Make a small hole in the centre of each one to allow the steam to escape and for the stock to be poured in.
6. Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to 180°C , 160c fan, gas 4 and cook for a further 30-40 minutes or until the pastry is golden. (insert a skewer into the centre of the pie, when removed the tip should be hot) Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies overnight
7. To make the jelly: Soak the gelatine leaves in 4 tbsp cold water until they are soft . Shake of the water, then add to the stock, and stir it until it dissolves. Leave the stock to cool but not set, and pour it into the pies (use a small funnel if possible) Return the pies to the fridge and leave for the gelatine to set.

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