Mini pork pies with piccalilli

INGREDIENTS:

barely any dabs of spread

600g shortcrust cake, purchased or hand crafted

little flour

, for cleaning

85g dried white breadcrumb

400g great Cumberland hotdog (around 6)

200g smoked bacon lardon

¼ tsp each ground mace, ground pepper and dried sage

1 egg

, beaten with a fork

hardly any squeezes sesame seeds

piccalilli, custom made or purchased, to serve

Method:

Warmth broiler to 200C/180C fan/gas 6. Line each opening of a 12-gap biscuit tin with a thin piece of preparing material over the center that is sufficiently long so the closures stand out a centimeter or two – utilize a spot of spread to stick set up. Take off 66% of the baked good on a softly floured surface and stamp out 12 x 10cm circles (you may need to re-move trimmings). Press a hover into each gap to line.

Sprinkle 1 tsp of breadcrumbs into the base of every pie. Tip whatever is left of the scraps into a blending dish. Crush in the hotdog meat, disposing of the skins, alongside the bacon, mace, pepper, savvy and only somewhat salt. Get your hands in and crush and squish everything together until the point that the breadcrumbs have pretty much vanished. Partition blend between the openings, pressing in immovably and molding to an arch in the center.

Reveal the rest of the baked good and stamp out 12 x 7cm circles. Brush with a little egg and add a best to every pie, egg-side down to stick, deliberately squeezing baked good edges together to seal. Brush with more egg (don't discard scraps) and sprinkle with sesame seeds. Heat for 30 mins until the point that brilliant at that point deliberately expel the pies from the tin, utilizing the material finishes to enable you to lift them out. Sit on a material lined heating plate, brush all round the sides with more egg and set back in the broiler for 8 mins. Cool totally at that point eat with piccalilli, or your most loved pickle., to serve