Pork and pickle pies

Step 1

Mix the flour and salt in a mixing bowl, making a well in the centre. Crack the egg in the well and flick a little flour over to cover it completely.

Step 2

Add the water, butter and lard to a pan and set over a medium heat. Stir as the fats melt and as the water comes to the boil, tip into the mixing bowl, stirring well to form a soft ball.

Step 3

Tip onto the worktop and knead briefly for a minute then cut into four even pieces – this helps it cool quicker – and chill in the fridge for about 30 minutes to firm.

Step 4

While the pastry is chilling, mix the pork, bacon, herbs and nutmeg in a bowl and season with salt and pepper. Tip onto the worktop and divide into four balls.

Step 5

Flatten each ball to a disc of around 1cm thick and spoon the chutney into the centre, before bringing up the sides to seal it completely in the middle. Set aside on a plate.

Step 6

Preheat the oven to 180°C/160°C fan/gas 4.

Step 7

Take the pastry out of the fridge and cut about a third off each, reserving to make the lid. Using your hands, flatten the larger piece to a 5mm thick disc, then set a ball of filling in the middle

Step 8

Shape the smaller piece of pastry to a 5mm disc and drape over the top of the filling to create a lid. Bring up the sides of the bottom pastry to meet the lid and press together to seal the filling inside completely.

Step 9

Repeat with the remaining pastry and filling, making four pies. Use a skewer to pierce a large hole in the top of each to let the steam out, and sprinkle over a few sea-salt flakes and grind of pepper.

Step 10

Spread on a baking sheet and cook for about an hour until the pastry is crisp and golden. Remove from the oven and allow to cool.