Ingredients

about 400gr pork bones

1 small onion

300ml pint stock or cold water

Hot water crust using 400gr flour

500gr 18, lean pork minced

1.25ml dried sage

Beaten egg for glasing

method

Simmer the pork bones , onion and stock or water , covered for 2c hours . stain and cool .

Make sure 15cm jam jar , keeping the pastry about 5mm/ 1/4thick . use the remainder for the lids . set the oven at 220/c /425/F/gas 7.

Season the pork with salt and pepper . Divide between the prepared pie . remove the greaseproof paper from the last 30 minutes and brush the top of the sides of the pastry with egg .

When cooked , remove from the oven and leave to cool . warm the reminders at the jelled stock .

Using a fennel, pour the stock through the hole in the pastry lids until the pies are full .

Leave them to cool

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