Here’s our variation of Michel Roux Jr’s pork pies.
The concept is the same: make a pork pie filling from a mix of smoked and unsmoked ham and a fatty piece of meat, spice with apples and sage (Michel also adds chestnuts). Use ready-made puff pastry for the pie, bake and enjoy with a sexy herbal salad.
For the filling, I use 30% smoked ham and bacon, 30% unsmoked ham, and 40% belly of pork. Michel uses shoulder of pork; I find belly is easier to find and available in smaller portions.
Mince the lot, then spice it to taste. We like a very generous portion of freshly toasted then ground fennel and coriander seeds with added mustard powerder. Unlike Michel, we also add fresh white breadcrumbs. Not stale bread, but fresh, either torn into small irregular pieces, or diced really fine. Add one whole egg, and mix everything really well.
Line a cup or small bowl with a sheet of puff pastry and fill in layers of meat filling, thin apple slices, deep-fried sage leaves and whatever you fancy. Add a sheet of puff pastry for the bottom, seal around the edges and turn upside down for a nice iglo shape.
Apply an egg-wash made from an egg yolk and a similar amount of cold water, then carve a nice pattern into the surface. Bake at 190C for approximately 1 hour.