Small Pork Pies with Quails’ Eggs

bbc.co.uk

The chillilady

live in Corfu, Greece. Grow chillies, make and sell chilli sauce

subheading: For the hot water crust pastry:

200g/7oz plain flour

40g/1½oz strong white flour

50g/1¾oz unsalted butter, cut into cubes

100ml/3½fl oz water

1 tsp salt

60g/2¼oz lard

subheading: For the filling:

6 quails' eggs

1 onion, very finely chopped

350g/12oz pork loin, finely chopped

100g/3½oz unsmoked streaky bacon, finely chopped

small bunch of parsley, finely chopped

sea salt and freshly ground black pepper

1 free-range egg, beaten

1 chicken stock cube (optional)

150ml/5fl oz boiling water (optional)

2 leaves gelatine (optional)

Directions at bbc.co.uk

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