Pork pies

When sorting out the freezer a couple of pigs trotters stayed out - possibly jelly for a pork pie. Making these pies is a fiddly job, preparing the stock/jelly, dicing and mincing various cuts of pork and making a hot water crust pastry. I had made a start when John asked if I was making small pies - as seen in Melton Mobray. His reasoning was good, in making a large one we will be eating it for days, by making 6 smaller pies we can eat one over a couple days and freeze or donate (if good enough) to an unsuspecting neighbour.

The jelly/stock is poured thorough a small hole once the pies are cooked and cooling. We will try one tomorrow.

The basic recipe came from Nigel Slater.