Melton Mowbray Pork Pies

Steps

• 1

  Let pie crusts come to room temperature while you prepare the pork. Chop boneless pork into small 1/4-inch cubes and try to separate out any large chunks of fat. Preheat oven to 400°F.
• 2

  Add fat pieces of pork (hopefully 6-8 ounces) and bacon to a large cast iron skillet over low heat. Cook for 15 minutes until the fat is rendered out of the pork.
• 3

  Remove fat pieces and bacon from pan leaving the fat in the pan. Turn heat on pan up to medium-high heat. Season lean pieces of pork with a big pinch of salt and pepper and add to skillet. Brown pork well on all sides cooking for about 5-6 minutes. Remove lean pork pieces and let cool briefly. Remove pan from heat, but don't wash it.
• 4

  Working with one pie crust at a time, ball it up and cut off 1/4 of the dough. Place the 3/4 piece of dough on some parchment paper and roll it into a 5-6 inch circle. Shape it into a bowl that has edges about 1-2 inches high.
• 5

  Add 8-10 ounces of browned pork to the crust bowl. You can really pack the pork in the bowl.
• 6

  Roll out the 1/4 piece of dough and cover bowl with the crust. Brush with whisked egg and cut a hole in the center to let steam escape.
• 7

  Repeat with other pie crust and then bake pork pies at 400°F for 10 minutes. Reduce heat to 325°F and bake for another hour. Remove pies from the oven and let cool.
• 8

  Meanwhile, reheat pan that you browned the pork in over low heat. Once hot, stir in flour and cook for 30 seconds. Then add beef stock and stir until it comes together in a light gravy. Serve gravy with pork pies while warm.
• 9

  Meanwhile, reheat pan that you browned the pork in over low heat. Once hot, stir in flour and cook for 30 seconds. Then add beef stock and stir until it comes together in a light gravy. Serve gravy with pork pies while warm.