Hot Pork Pie by Calum Franklin | Flint and Flame
Ingredients (Serves 4) 800g hot water crust pastry Plain flour, for dusting 2 egg yolks, beaten with 1 tsp water, for brushing For the filling 500g pork shoulder, half minced and half roughly chopped...
Ingredients
- 800g hot water crust pastry
- Plain flour, for dusting
- 2 egg yolks, beaten with
- 1 tsp water, for brushing
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