Try this straightforward recipe for gourmet pork pies topped with apple chutney.
Preheat the oven to 170C/325F/Gas 3.
For the filling, mix all of the ingredients together in a bowl and set aside.
For the apple chutney, place all of the ingredients into a saucepan and cook for 5-10 minutes, or until the mixture has reduced and thickened. Remove from the heat and set aside to cool.
To make the pastry, tip the flour and salt into a large bowl, then rub the lard into the flour until the mixture resembles breadcrumbs.
Stir in the boiling water until well combined and set aside to cool slightly. Knead the dough lightly until smooth, then roll the pastry out thinly and use it to line six holes of a muffin tray.
Spoon the filling into the pastry cases and bake in the oven for 12-15 minutes, or until cooked through.
Remove the pies from the oven, allow to cool slightly, then top with a spoonful of apple chutney.
To garnish, heat the oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Deep-fry the sage leaves for 10 seconds, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Carefully, insert a couple of sage leaves into the top of each pork pie.
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Mary Ellen McTague, James Durrant and Mark Ellis present their desserts.
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