Torti tal-majjal kesħin (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!



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