Preheat oven to Gas Mark 7 or 200°C.
For 12 pork pies I used:
400g minced pork
100g minced pancetta
1 tsp English mustard
½ freshly ground nutmeg
Salt and freshly ground pepper
Put all ingredients into a bowl and mix well. Taste to see if you need more salt or pepper or any of the other spices. I used my food chopper for the herbs and the pancetta (I only had cubed pancetta). Best way to mix the meat etc. is by using your hands. Make 12 round balls.
For the pastry (which is called a hot water pastry) I used:
450g plain flour
1 free-range egg yolk, beaten
Salt and freshly ground black pepper
Sift the flour, salt and pepper into a bowl and set aside. In a pan, heat the water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Roll the dough out flat, take one of the pie portions and place on the pastry. Cut around the portion leaving enough room for you to fold the pastry around the mix creating a parcel. Repeat this with the remaining portions.
Place the pork pies onto a tray, brush with beaten egg yolk, cut a small slit into each pie (on the top). Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to Gas Mark 4 or 180°C and cook for a further 35 minutes until golden brown.
Let them cool and set overnight. They may not look the traditional way but they tasted very good!