Pork hand pies with quince mustard

Makes 12

To serve

• 1 onion
• 1 knob butter
• 3g black pepper
• 3g fennel seeds
• 0.5 tsp ground mace
• 1 clove garlic
• 150g good dry cider
• 380g minced pork shoulder
• 100g minced bacon
• 10g sage
• 10g parsley
• 500g all-butter puff pastry
• 1 egg yolk
• 10g double cream

• 100g quince paste
• 50g dijon mustard

Step 1
Heat the oven to 190C/375F/gas 5.

Step 2
To make the filling, fry the onion in the butter until soft and sweet.

Step 3
Add the spices, garlic and cider, and reduce until the liquid evaporates, then set aside to cool.

Step 4
Put the pork, bacon, herbs and onion mixture in a bowl, season and mix well.

Step 5
Roll out the pastry to about 3mm thick.

Step 6
Using an 11-12cm cutter, cut out 12 rounds for the pie bases.

Step 7
Then, using a 6-7cm cutter, cut out 12 lids.

Step 8
Line a 12-hole muffin tin with the pie bases, shaping the pastry to fit the sides – it should come slightly above the rim of each mould.

Step 9
Put a heaped tablespoon of the filling into each case.

Step 10
Mix together the beaten egg and the double cream to make an egg wash, then brush the rims with the wash and top the pies with the lids.

Step 11
Crimp the edges and brush the tops with more egg.

Step 12
Prick holes in the top of the lids with a fork, then bake for 40-50 minutes, until golden brown.

Step 13
To make the quince mustard, mix the mustard with the quince paste and serve with the pork pies.