Mini Jubilee pork pies

Method

1. Cook the quail’s eggs in rapidly boiling water for 2 minutes and 20 seconds, then drain, cover with cold water and set aside to cool. Once completely cool, drain the eggs and peel.
2. Meanwhile in a large bowl, mix the pork shoulder, cooked ham cubes, chopped bacon, parsley, grated onion, mustard powder, nutmeg and honey. Season well with salt and pepper.
3. Heat the oven to 170°C fan/gas 5. For the pastry, heat 200ml cold water with the butter and lard in a saucepan over a low-medium heat until the fat has melted, but don’t boil the water. Put the flour and salt in a large bowl and make a well in the centre. Pour the hot water/fat liquid into the centre of the flour, then mix with a wooden spoon to form a ball. As soon as the pastry is cool enough to handle, break off half, cover with clingfilm and set aside somewhere warm. Roll out the remaining pastry to 5mm thick. Use a 10cm cutter to make 12 circles, then line the muffin tin holes with these discs, pushing the pastry up the sides (it’s soft and pliable when it’s warm, so don’t worry about any tears – fix these with your fingers as you push the pastry into the tin).
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4. Spoon a few tablespoons of the pork mixture into each pie case to half-fill it, then put a cooked quail’s egg in the centre of each and top with more filling, mounding it above the rim of the muffin hole. Roll out the remaining pastry as before, then cut 12 tops for the pies using the same cutter. Cover the pies with the lids, crimping the pastry edges together with your fingers to seal.
5. Make a 5mm hole in the centre of each top, then brush the pies with beaten egg. Put the pies in the oven and bake for 40 minutes, then remove from the oven and ease the pies out of the muffin tins and onto a baking tray. Return the pies to the oven for 10 minutes more to crisp the sides and bases, then remove from the oven when the pastry is a deep golden brown. Allow to cool for a few minutes, place on a wire rack to cool completely, then put in the fridge to chill.
6. Meanwhile for the jelly, soak the gelatine in cold water until softened. Remove the leaves and squeeze out excess water, then add to the hot stock and stir until dissolved. Use a toothpick or skewer to dig a little around the pie holes where any juices have solidified. Using a teaspoon or mini funnel, if you have one, pour/drizzle the stock into the pie holes – you may only need a spoonful. Don’t worry if it runs out or leaks. Return the pies to the fridge for 30 minutes or so for the jelly to set.
7. Serve with piccalilli, salad leaves and peppery radishes.