Pork & Leek Manx Dragon Pie

Serves: to serve 4

Prep Time: 30 Minutes

Cook Time: 2 Hours 20 Minutes

Ready In: 2 hrs 50 mins

1 lb - leeks

2 oz - butter

2 teaspoons - cumin

1 teaspoon - cayenne pepper

1&frc14; lb - free range pork mince (mix of shoulder and belly)

- salt and pepper

HOT WATER CRUST PASTRY

1 lb - plain flour (all-purpose flour)

pinch - salt

6 oz - lard (or butter)

6¾ fl oz - water

2 - eggs

FOR THE STOCK

- gelatine leaves

1 pint - chicken stock

Wash and finely slice the leeks. Melt the butter in a saucepan on a medium heat and sweat the leeks for 5 minutes (without browning them). When the leeks are soft and buttery, stir in the cumin and cayenne pepper and cook for a further five minutes. Set aside to cool.
Place the pork mince in a bowl, add the cooled leeks and season to taste with salt and freshly-ground black pepper. Mix well by hand and then divide into four roughly equal balls. Cover them with cling film and put into the fridge until needed.
To make the hot water crust pastry, mix the flour and salt in a large bowl and make a well in the centre. Place the water and the lard (butter if you prefer) in a saucepan and bring to the boil. Stir this into the flour with a wooden spoon to form a smooth dough. Divide into four equal portions and leave for about 10 minutes to cool a little.
Lightly grease each pie mould and place them on a baking tray (see technical tip at the top of the page). Take two thirds of each portion of pastry and on a lightly floured table, roll them (one at a time) into a circle that is large enough to line the pie mould and overlap the edge. Place the pastry into the mould, carefully pressing into the corners, and allow it to just hang over the edge. Roll the remaining one-third of each pastry into a circle for the lids.
Separate the eggs and beat the yolks. Fill each mould with the pork filling, then brush the edges of the pie pastries with egg yolk. Place the lids on top and, using finger and thumb, pinch right round the edges of the pastry join to create a seal. Trim the edges with a knife so that no pastry is hanging over the edge (difficult if you are using tall pie moulds that are only partly full).
Brush the top of each pie with beaten egg yolk, then make a hole about ½" (1cm) across in the middle of each pastry lid. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for one hour.
Remove the pies from the oven and leave to cool. Once they are cold, refrigerate for two to three hours.
Follow the instructions for the gelatine (usually about 30 seconds in hot water) and add the stock to make a firm jelly. Once the pies are cold, check around the pastry crusts for any unwanted holes and fill them with softened butter so that the jelly doesn't escape. Carefully pour the jelly/stock into the hole you made in the top of the pastry, allowing it to settle within the pie until the pie is filled and will take no more. Cool in the fridge until the jelly is set then eat with a side salad.