Food and Travel Magazine | Mini pork pies

Ingredients

• 400g lean pork shoulder
• 200g rindless and boneless pork belly
• 150g rindless smoked streaky bacon
• 1 Bramley apple, cored, peeled and finely diced
• 60g cooked chestnuts, finely diced
• 1⁄2tbsp chopped fresh sage
• 1tsp fresh thyme leaves
• light grating nutmeg
• 1⁄2tsp cayenne pepper
• 1⁄2tsp English mustard powder
• 1 fat garlic clove, crushed
• 1tbsp chopped flat-leaf parsley
• 300g plain flour, plus extra to dust
• 250g strong white flour
• 1⁄2tsp caster sugar
• good pinch sea salt flakes, crushed
• 150g lard, diced
• 50g unsalted butter, diced, plus extra to grease
• 2 medium eggs, beaten
• brown sauce or mustard
• pickles such as cornichons and baby onions