Name: Picnic pork pies
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 450.00 g flour white bread; 2.00 ml salt; 300.00 ml milk; 100.00 g lard or cooking fat; 500.00 g sausages pork; 25.00 ml fresh parsley chopped; 5.00 ml lemon zest only; 2.00 ml cayenne pepper; 4.00 hard boiled eggs shelled and halved; 1.00 eggs large, beaten

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Ingredients (10)

PASTRY

450.00 g	flour — white bread
2.00 ml	salt
300.00 ml	milk
100.00 g	lard — or cooking fat

FILLING

500.00 g	sausages — pork
25.00 ml	fresh parsley — chopped
5.00 ml	lemon — zest only
2.00 ml	cayenne pepper
4.00	hard boiled eggs — shelled and halved
1.00	eggs — large, beaten

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Method:

PASTRY
Place the flour and salt in a large bowl. Heat the milk and fat together until fat has melted, then stir into the flour to form a soft dough. Roll into a ball, cover with cling film and leave to rest at room temperature for 30 minutes.
Roll out the pastry on a lightly floured surface and cut out 8 circles, 4 cm wider than the size of the holes in a muffin tin. Grease the muffin tin and line with the pastry circles. Set aside while you prepare the filling. Reserve the remainder of the pastry.
FILLING
Squeeze the meat out of the sausage casings. Place in a bowl and mix in the parsley, lemon rind and cayenne pepper. Season to taste with salt and freshly ground black pepper.
Divide half the filling between the pastry cases. Top each with half an egg, cut-side down. Cover with remaining filling.
Roll out remaining pastry and cut out 8 circles the same size as the holes in the muffin tin. Wet the edges of the pastry with a little water, then cover the pies with the lids. Press to seal the edges. Brush with beaten egg, then make a hole in the middle of each lid.
Bake in a preheated oven at 180 ºC for 25-30 minutes until golden. Serve hot or cold. Serves 8.