Hand Raised Pork and Apple Pies


The hot water crust pastry has a little strong white flour added to the plain white, and there’s almost as much butter as there is lard.


I think the filling is quite christmasy, with a few raisins and mixed spice added to the main ingredients that traditionally go so well together. I’ve used shoulder of pork and a dessert apple stored from our garden’s autumn harvest.


An egg glaze gives a lovely sheen to the crisp surface.


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