Pork Pies (after a recipe by Dan Lepard)

Freshly backed pork pies in a butter-rich flaky pastry instead of the traditional hot-water crust raised pies are rather good and very easy to make. Filled with herbs, wrapped in a Dijon flaky pastry and you have a great supper.

For the Dijon pastry

300g strong white flour, plus extra
1 tsp caster sugar
½ tsp baking powder
A good pinch of salt
200g unsalted butter, cold
50g Dijon mustard
About 125ml cold water

For the filling

700g coarsely chopped pork, not too lean
250g uncooked gammon, chopped finely
1 medium onion, peeled and finely chopped
Salt and pepper
1 small bunch each parsley and sage, leaves picked and chopped
Egg wash, to finish

Make the pastry by putting the flour, sugar, baking powder and salt in a bowl. Chop the butter into 1cm cubes and toss through. In a small bowl or jug, stir together the mustard and water, then add to the mix and gently work to a dough, trying to leave the butter cubes intact.

Flour a worktop, roll out the dough to 1cm thick and fold in by thirds. Roll out and fold in again, then wrap and chill for 30 minutes. Repeat this rolling, folding and chilling sequence twice more, then the dough is ready to use.

Mix the pork, gammon, onion, a half-teaspoon of salt and some ground black pepper, add the parsley and sage, then set aside for an hour or so, to let the flavours infuse.

Roll the pastry to 0.5cm thick and cut into quarters. Take one piece, roll it thinner and brush the edges with water. Squeeze a quarter of the pork mix into a ball, wrap the pastry up around it, pinching it closed at the top. Place on a tray lined with nonstick paper, repeat with the remaining pork and pastry, then brush with beaten egg.

Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, and bake for 25 minutes. Lower the heat to 190C (170C fan-assisted)/375F/gas mark 5 and bake for another 20-30 minutes. Leave until warm or cold before eating.