Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1 cup (227g) cold unsalted butter, cut into cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten, for egg wash
  • 1.5 lbs (680g) pork shoulder, cut into 1/2-inch cubes
  • 1/2 lb (227g) ground pork
  • 1 medium onion, finely diced (approximately 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) dried sage
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/2 cup (120ml) chicken broth
  • Salt and freshly ground black pepper to taste
  • 2 cups (475ml) pork or chicken broth (low sodium)
  • 1 packet (7g / 1/4 oz) unflavored gelatin
  • 1 bay leaf
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (240ml) cauliflower florets, finely chopped
  • 1/2 cup (120ml) green beans, finely chopped
  • 1/2 cup (120ml) gherkins, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 cup (240ml) white vinegar
  • 1/2 cup (100g) sugar
  • 1 tablespoon (15ml) mustard powder
  • 1 teaspoon (5ml) turmeric
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)

Instructions:

  1. Make the Pastry: Pulse flour and salt in a food processor. Add butter and pulse until pea-sized crumbs form. Slowly add ice water until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Pork Filling: In a large skillet, brown the cubed pork. Remove pork and set aside. Sauté onion and garlic until softened. Add browned pork, ground pork, Worcestershire sauce, herbs, nutmeg, and chicken broth. Season with salt and pepper. Simmer until liquid reduces and pork is cooked through. Let cool slightly.
  3. Make the Pork Jelly: In a small saucepan, sprinkle gelatin over cold broth and let stand for 5 minutes. Heat over low heat until gelatin dissolves, stirring occasionally. Add bay leaf, salt and pepper. Strain through a fine-mesh sieve.
  4. Assemble the Pies: Roll out the pastry on a lightly floured surface. Cut out circles using a cookie cutter. Line each muffin cup with pastry. Fill each cup with the pork mixture. Top with a smaller pastry circle, crimping edges to seal. Brush with egg wash and cut a small vent in the top of each pie.
  5. Bake the Pies: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until golden brown.
  6. Add the Jelly: Let the pies cool slightly. While still warm, carefully pour pork jelly through the vent in each pie until filled (you may need to do this in stages as the jelly sets).
  7. Chill the Pies: Refrigerate the pies for at least 1 hour to allow the jelly to set completely.
  8. Make the Piccalilli Relish (Optional): Combine all Piccalilli ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until vegetables are tender and the sauce has thickened. Let cool.