Porky pies

Ingredients

• For the filling
• A bunch of spring onions, finely chopped (use the green bits too)
• A handful of finely chopped fresh parsley
• Butter, for frying
• 5 pork sausages, slipt and meat removed
• 100g unsmoked bacon rashers (include a little of the fat), roughly chopped
• Half tsp ground nutmeg
• Half tsp ground allspice
• Half tsp pimenton (smoked hot paprika)
• Salt and freshly ground black pepper
• For the hot-water crust pastry
• 500g plain flour, plus extra for dusting
• 1 tsp salt
• 50ml water
• 50ml milk
• 150g non-hydrogenated lard
• 1 egg, whisked with 1 tbsp cold water, for glazing
• 12-hole muffin tray
• 8.5cm-round pastry or biscuit cutter