Ale and cider pork party pies | Gourmet Traveller

Ingredients

• 2.5 kg pickled, skinless, boneless pork shoulder, cut into large pieces (see note)
• 30 ml olive oil
• 20 gm butter
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 500 ml golden ale
• 500 ml apple cider
• 75 gm (1/3 cup) brown sugar
• 50 gm Dijon mustard
• 1 fresh bay sprig
• ½ bunch thyme
• 1 tbsp white peppercorns
• 4 Italian-style pork and fennel sausages, skins removed
• 1 egg, lightly beaten, for eggwash
• Hot water lard pastry
• 550 gm plain flour
• 150 gm lard