Step 1

Preheat oven to 200°C. Grease a 6 x 3/4-cup capacity muffin pan. Combine mince, bacon, apple and sage. Season. Cover and refrigerate.

Step 2

Sift flour with salt. Make a well in the centre. Add 2 egg yolks. Cover with a little flour.

Step 3

Place lard and water into a saucepan. Bring to the boil. Pour hot liquid into flour. Stir well. Turn onto a floured surface. Knead. Wrap in greaseproof paper. Set aside for 10 minutes.

Step 4

Roll two-thirds of pastry between 2 sheets of baking paper until 4mm thick. Cut 6 x 141/2cm circles from pastry. Use to line base and sides of each muffin hole. Roll remaining pastry out to 4mm thick. Cut 6 x 81/2cm circles.

Step 5

Spoon pork mixture into pastry. Brush edges with water. Replace lids. Using fingertips, roll edges of pastry together to seal. Beat remaining egg. Brush pies with egg. Poke a small circle into top of each pie. Bake for 50 to 60 minutes, or until golden. Stand for 5 minutes. Remove from pan.

Step 6

Meanwhile, stir stock and gelatine in a saucepan over medium heat until stock comes to the boil. Carefully pour hot stock into pie holes through a funnel. Stand for 20 minutes. Serve warm or cold.