Pork and sage hand pies

Pies get me giddy. And no one makes a savoury pie better than the British.

Pork pies here are an institution not to be messed around with, they are traditionally made with a hot water crust and need a lot of love and patience. This is an easier version, and with the pastry made ahead of time, it takes 30 minutes to throw it together.

But don’t cut corners with shop-bought pastry, the parmesan makes all the difference.

Pork and sage hand pies (yields 14-16 pies)

For the pastry:

240g plain flour

60g parmesan cheese, grated

120g cold butter, cubed

1 tbsp cold water

1 egg, beaten with a splash of milk

Sage leaves

For the filling:

200g minced pork
1 small onion finely chopped
Handful of sage leaves, chopped

Half of a small bunch of thyme, leaves picked

Handful of rosemary leaves
2 tbsp English mustard

Salt and pepper

1. Preheat oven to 180C and line a large baking tray with silicone mat or greaseproof paper

2. To make the pastry sift plain flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, parmesan and the water and mix to a firm dough.

3. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

4. Mix all filling ingredients together in a large bowl and set aside.

5. Roll out the pastry onto a floured surface, around half an inch thick. Use a biscuit cutter or saucer for an accurate round.

6. Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with your hands then place onto the baking tray.

7. Brush the pies with the beaten egg mixture then “glue” a sage leaf on top of each one for a little garnish. Bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes before serving.