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1.5 kg pork shoulder, diced
1 large onion, diced
1 tablespoon fresh sage, chopped
1/2 tablespoon fresh thyme, chopped
salt and pepper to taste


3 pigs trotters
1 large onion, quartered
1 large carrot, split and roughly chopped
4 stalks celery, roughly chopped, with leaves
2 star anise
2 cloves garlic, crushed
1 stalk lemongrass, crushed (optional)
water to cover by at least 1 inch
salt and pepper

Pie Cases:

Sufficient shortcrust or suet pastry to line and top 12 individual pie tins
egg wash, for glazing

Place aspic ingredients in saucepan with the cold water, ensuring that all ingredients are covered by the water. Bring to the boil, reduce to a gentle simmer and cook for approximately 1 1/2 - 2 hours, skimming residue from top as required. Ensure that ingredients are always covered by water, adding more if necessary. Strain through muslin or a very fine strainer and set aside.

In a large, heavy based saucepan, heat a little oil, then add onion and cook until barely soft. Do not allow to gain any color.

Turn heat up to high and seal the pork without letting it become cooked through and at the last moment, add herbs, stirring constantly, until fragrance is released. Remove to a basin and set aside.

Line 12 individual pie pans with shortcrust, blind bake at 360F (180C) until pale golden (approximately 20 minutes) and set aside to cool. Cover with a clean towel and let sit overnight.

Heat aspic stock in a large saucepan, add pork mix and allow to simmer until pork is tender. Water may be added if pork becomes uncovered.

Strain, place pork and stock into separate bowls and refrigerate overnight.

Next day, fill pie cases with the pork mix. Cut tops for pies and punch a small hole in the middle of each one using the end of a small funnel. Brush edges of each pie with egg mix and pinch tops around edges to seal. Glaze tops with egg mix and bake at 360F (180C) until golden brown.

Meanwhile, remove fat from top of aspic which will have set to a jelly and gently melt until liquid. Do not boil.

When pies are ready, cool for about ten minutes then using the same funnel that was used to cut holes in the pie tops gently pour the aspic into the pies until they are full to the top. Wipe away any spillages with a paper towel.

Refrigerate and serve cold with pickles, cheese, brown bread and mustard.

Absolutely yum on a warm day.

Submitted by: chefdave
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