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A mouth-watering recipe from the book, Street Food Revolution.

Makes 10

What you will need
  • 1kg pork mince
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons English mustard (or more if you like…)
  • Large pinch of chopped fresh sage
  • 1 teaspoon salt
  • Coarsely ground black pepper
  • Pinch of grated nutmeg
For the pastry
  • 450g plain flour, plus extra for dusting
  • 1 teaspoon salt
  • 200ml water
  • 170g lard or butter
  • 2 egg yolks, beaten, to glaze

Preheat the oven to 200ºC/gas mark 6.

Mix the meat thoroughly with all the other filling ingredients. Season to your liking (you’ll need lots of pepper). Divide the mix into ten 100g portions. Roll into balls and refrigerate for 10–15 minutes. 

Now prepare the pastry. Mix the flour and salt in a large bowl and make a well in the centre. Bring the water and lard or butter to the boil in a saucepan, then quickly stir into the flour with a wooden spoon to form a smooth dough. Leave to cool for 5 minutes.

Roll out the pastry on a floured surface to about 5mm thick. Place the ‘meat balls’ onto the pastry. Cut around each ball double the size, then wrap the pastry all around the filling, pinching and smoothing to create a ball. There should be no holes or gaps in the pastry.

With a 6mm cutter, cut small circles from the remaining pastry, brush with egg yolk and place one on top of each pie to create a lid.

Place the pies on greaseproof paper on a baking tray and brush all over with egg yolk for a golden finish. With a knife, make a small hole in the lid to allow steam to escape while cooking.

Bake for 35 minutes until golden and oozing in juice. Eat either hot or cold.