For the hot water pastry
500g plain flour
2 whole eggs beaten
163g leaf lard or good pork lard
For the filling
200g pork sausage meat
1 tsp Worchester sauce
1 clove garlic grated
½ shallot finely chopped
Salt and pepper
For the pastry
Bring the water, lard, rosemary and salt to a simmer in a saucepan on a Miele Induction Hob at setting no 7 and infuse for 5 minutes.
Put your flour and salt into a food processor. Using a paddle attachment on medium speed, slowly incorporate the eggs.
Remove the rosemary from the water and lard pan and slowly incorporate this into your eggs and flour mixture while the machine is running.
Scrape the bowl and paddle halfway through mixing to make sure any lumps are incorporated well into the mix and ingredients are well combined.
For the filling
On a Miele Induction Hob at setting no 7 , add some olive oil to a non-stick frying pan.
Add the diced shallot, thyme, garlic and salt and pepper and lightly cook until the shallots are softened but not browned.
Once the shallots are softened, remove to a tray and leave to cool.
Add the shallot mixture to the sausage meat, with the chopped parsley and Worchester sauce and mix well.
To assemble and cook
Roll the pastry out evenly until it is 0.5cm thick.
Cut 6 large discs using an 8cm cutter, and 6 smaller rings using a 6cm cutter.
In the small discs (lids), cut a small hole out right in the centre of the disc to allow steam to escape.
Place the large pastry disc into a round metal ring making sure to press into the bottom firmly. Leave equal excess pastry over hanging the top of the ring.
Fill the lined disk with your pork mixture and lightly brush the excess pastry with egg yolk.
Place the smaller disc with a hole on top and seal the edges by pressing together firmly, lightly trim the pastry with scissors so you have an even excess all the way around and then, (with a little flour on your fingers) pinch the pastry upwards to form a firm seal.
Celebrated chef, Paul Ainsworth recently opened his fourth venture in Padstow, the Mahé Cookery School and Chef’s Table. Read more here in our interview with Paul.