TORTI KESĦIN TAL-MAJJAL (COLD PORK PIES!)
These are absolutely delicious to eat in Summer with a refreshing salad; they also transport well for a day by the beach!
Pastry: The traditional English pork pies call for a pastry with lard; I have here used the normal short-crust pastry, which also came out fine, and with less calorific value! Just blitz in a processor 250g margerine, 500g plain flour, 1 tbs bicarbonate of soda, to a fine breadcrumb consistency; add two eggs, and some cold water to bind. Chill for about an hour.
Filling: 500g lean minced pork, one packet lean bacon, 200g sausage meat (or eight sausages, skin removed), one large onion chopped, a good handful of sage and parsley, 1 tbs mixed spice, 1 tsp nutmeg, 1 tsp ground cloves, seasoning, 1 beaten egg. Mix in processor. Line 4 greased individual small dishes, and 2 medium ones with pastry, fill with pork mix, top with more pastry; pierce a small hole in the middle of the pie. Cook for about 1.5/2 hours in a slow oven, start with 150 fan then lower to 130 (this is important to cook the pastry to a crisp consistency since you will be chilling these later). In the meantime prepare the jelly to pour on the filling; dissolve half a pork cube in half a mugful of hot water, add 3 tbs gelatine powder, add one half mugful of apple juice (optional, but nicer). Cool and pour in HOT pies just out of the oven and preferably chill overnight!