Salt and Pepper
Thick Cut bacon
Cured Pork (available from good butchers)
Fresh finely chopped herbs (sage, thyme and rosemary work very well, but anything you are growing is good)
4 Hard boiled quail eggs (or two small eggs)
Lots of salt and pepper
Pork or Chicken Stock (homemade or good quality shop bought)
- Preheat the oven 180ºC.
- Put all the meat in a food processor and blitz until more combined but not throughly chopped.
- Add finely chopped herbs and seasoning, and lightly blitz again.
- Boil eggs and allow to cool before peeling.
- Mix the pastry and after it has cooled a little (it must stay warm to be workable! This is very important!!!) and is more malleable and less floppy line the tin with 2/3 of it, reserving a 1/3 to make the lid.
- Fill the pastry lined tin with 1/4 of meat in the bottom.
- Add the eggs spaced equally across the bottom of the tin. Then stuff the remaining pork mix over and around the eggs so they are covered with a flat top of meat.
- Add the lid of pastry and pinch it shut against the tin lining pastry.
- Poke a hole in the lid to allow the stock to be poured in after cooking. Bake for 30-45mins.
- Allow to cool before mixing the stock and gelatine together and pouring it through the hole. Then refrigerate for at least an hour.
- Remove from tin, slice (hopefully to show the lovely egg inside) and enjoy!