Pork Pies
"Stick these hearty pies in a lunch pail (or brown bag, if you're stateside) and bring them to a picnic or serve them at a buffet. They're made to be portable and are great hot or cold...."
INGREDIENTS
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1 tablespoon unsalted butter
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2 teaspoons kosher salt
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2 fresh sprigs thyme
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1 small onion, cut into 1/4-inch dice (about 1 cup)
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1/2 green apple, peeled and cut into 1/4-inch dice (about 1/2 cup)2 cloves garlic, minced
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1 pound boneless pork butt, cut into 1/4-inch dice
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4 ounces thick-cut bacon (about 6 slices), finely chopped
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2 teaspoons fresh sage, finely chopped
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground mace
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1/4 teaspoon grated nutmeg
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1/4 teaspoon ground white pepper
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4 cups all-purpose flour
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6 tablespoons unsalted butter
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6 tablespoons lard
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1 1/2 teaspoons kosher salt
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1 egg yolk, beaten with 1 teaspoon water
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Hot English mustard, for serving
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Special equipment: Six 6-ounce ramekins
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