SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 6 (Hot-Water Crust and Raised Pies)

Plain flour, lard (or half butter, half lard), water, fine salt, an egg, pork shoulder, unsmoked bacon, chicken thighs, ham, leeks, mushrooms, mature Cheddar, sage, nutmeg, black pepper, low-salt chicken stock, powdered gelatine (or sheets), a 12-hole muffin tin, a 20 cm loose-bottomed cake tin, a small jar or tumbler, cling film and a meat thermometer.

Hot-water crust dough (1 batch)
[ ] 300 g plain flour
[ ] 1 tsp fine salt
[ ] 100 g lard
[ ] 125 ml water
[ ] 1 egg, beaten (for glazing)

Small pork pies (8 small pies)
[ ] 1 batch of hot-water crust dough (above)
[ ] 350 g pork shoulder, finely chopped
[ ] 100 g unsmoked bacon, finely chopped
[ ] 1 tsp chopped fresh sage
[ ] ½ tsp ground black pepper
[ ] 1 pinch nutmeg
[ ] 1 tsp fine salt
[ ] 1 egg, beaten
[ ] 200 ml hot low-salt chicken stock
[ ] 1 tsp powdered gelatine

A chicken and ham raised pie (8 portions)
[ ] 1.5 batches of hot-water crust dough (above)
[ ] 500 g chicken thighs, boneless, chopped
[ ] 200 g cooked ham, chopped
[ ] 2 tbsp chopped parsley
[ ] 1 tsp chopped fresh sage
[ ] 1 egg, beaten
[ ] 300 ml hot low-salt chicken stock
[ ] 2 tsp powdered gelatine

A vegetable raised pie (6 portions)
[ ] 1.5 batches of hot-water crust dough, made with vegetable fat instead of lard
[ ] 3 leeks, sliced
[ ] 300 g mushrooms, sliced
[ ] 2 tbsp olive oil
[ ] 150 g mature Cheddar, grated
[ ] 2 eggs, beaten
[ ] 1 tsp fresh thyme leaves

For the experiments
[ ] A meat thermometer
[ ] Extra lard
[ ] Gelatine