Hearty pork and apple pies

Meat pies are as Australian as it gets, but for those who fancy a change from popular beef it might be time to try out this delicious recipe for pork and apple pies.

Not only are they fairly simple to make, but they taste truly delicious as a hearty snack too. In fact, these homemade treats will make you never want to buy from a bakery again!

Pair the smaller-sized pies with a side of mashed potato or steamed greens to make a filling meal for lunch or dinner, or simply enjoy them as a warm snack. Either way, this treat is a guaranteed crowd-pleaser.

Ingredients

• 750g pork mince
• 3 rashers rindless bacon, trimmed, finely chopped
• 1 apple, peeled, cored, chopped
• 1 teaspoon dried sage
• 3 cups plain flour
• 1 teaspoon salt
• 3 eggs
• 125g lard, chopped
• 1 cup water
• 1 1/2 cups chicken liquid stock
• 1 1/2 teaspoons gelatine

Method

1. Preheat oven to 200C. Grease a 6 x 3/4-cup capacity muffin pan.
2. Combine mince, bacon, apple and sage in a bowl. Season well. Cover. Chill in refrigerator.
3. Sift flour with salt in heatproof bowl. Make well in centre of flour mixture. Add two egg yolks. Cover with some flour. 
4. Place lard and water into a saucepan over high heat. Bring to boil. Pour hot liquid into flour mixture. Stir well to combine. Turn dough onto lightly floured surface. Knead well. Wrap in plastic wrap. Set aside for 10 minutes.
5. Roll two-thirds of pastry between two sheets of baking paper until 4mm thick. Cut 6 circles from pastry. Line base and sides of each muffin hole with pastry. Roll out remaining pastry to 4mm thick again. Cut another 6 holes.
6. Spoon pork mixture into pastry cases. Brush edges with water. Place lids on top. Use fingertips to seal edges. Beat remaining eggs and brush over the top of pies. Poke small circle in top of each pie. Bake for 50 to 60 minutes or until golden on top. Stand for 5 minutes. Remove from pan.
7. Meanwhile, add stock and gelatine to saucepan over medium heat. Stir until mixture comes to boil. Carefully pour into holes of pies through a funnel. Stand for 20 minutes. Serve.