Recipe of Quick Pork & Chilli Jam Pies

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Before you jump to Pork & Chilli Jam Pies recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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Maybe the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is specifically efficient when it's full before a cycle is going. Preserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. It's concerning being functional, more often than not.

We hope you got benefit from reading it, now let's go back to pork & chilli jam pies recipe. To make pork & chilli jam pies you need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pork & Chilli Jam Pies:

1. Prepare of For the hot crust pastry.
2. Get 400 g of plain flour.
3. You need 80 g of strong plain flour.
4. You need 80 g of unsalted butter.
5. Use 100 g of melted lard (or vegetable shortening).
6. Use 1 teaspoon of salt.
7. Use 200 ml of boiling water.
8. Get 1 of beaten egg (to glaze).
9. Provide of For the filling.
10. Prepare 600 g of pork loin (finely chopped).
11. You need 130 g of pancetta.
12. Take 1 of large onion (finely chopped).
13. Use 1 teaspoon of dried parsley.
14. Get 1 teaspoon of dried sage.
15. You need of Black pepper & fine sea salt to season.
16. Take 3 tablespoons of chilli jam.

Instructions to make Pork & Chilli Jam Pies:

1. First, prepare the filling. Finely chop your pork loin and place in a bowl with the pancetta. Do the same with the onion; add the dried parsley, sage, salt and pepper. Mix it all around so that the pork & pancetta are well seasoned. Finally add the chilli jam and stir the lot together. Cover the bowl and pop into the fridge whilst you prepare your pastry..
2. At this point it’s a good idea to pop the oven on so preheat your oven to 190c/375f/gas mark 5. Lightly grease a 12 holed muffin tin..
3. To make the pastry, add both flours to a large bowl and rub in the butter. Add the salt to the boiling water so that it dissolves. Add the melted lard into the boiling water/salt and then pour this into the flour mixture. Initially, because it will be HOT, mix this with a spoon so that the pastry starts to form. Once cool enough take the dough out of the bowl and transfer to a lightly floured surface. Work the dough into a ball..
4. Roll it out to a thickness of around 4mm and then cut into circles of around 10cms, enough to fit each “well” of the muffin tin. Press these into the muffin tins and then cut out another 12 circles of around 8cms for the lids of the pies..
5. Add a good heaped teaspoon (or more) to each pastry case so that it nearly fills each one and then place the lid of each pie on top. Carefully seal the lid to the edge of each case and crimp it well so that it minimises the risk of any juices leaking whilst they bake. Poke a hole in the top of each pie to allow steam to escape and brush the top of each one with some beaten egg – this will give each pie a lovely golden finish..
6. Pop them into the oven to bake for 50 minutes. Once they’ve finished get them out and carefully remove each one and transfer to a wire baking tray to cool. Once cooled you can either eat them as is or pop them into the fridge where they will be good for up to 3-4 days..

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