Meat Pie in a Jar

I love traditional meat pies, but sometimes getting them to keep their shape can be a pain. This method is perfect for both keeping the shape and storing in the freezer for another day. I've used a beef stew to fill mine, but you can use whatever filling you'd like. It works well with chicken or pork too. To make the pie crust I use a basic lard pastry recipe, this give you a really nice crunchy outside to your pie.

To make the pastry:

200g lard

220g water

575g flour

pinch of salt

1 beaten egg (to finish)

In a small sauce pan bring the water and lard to a simmer (or until all the lard has melted) sift the flour and salt into a large bowl and carefully pour in the water, lard mixture. combine together with a wooden spoon and set aside until the mixture is cool enough to handle this pastry needs to be worked warm so do not allow it to cool too much. Roll out on a floured surface and cut to fit your mason jars. oil and lightly flour your jars and begin to assemble your pies. Fill with your meat stew mix, lay a pastry lid on top and brush with the beaten egg, before cooking pierce a hole in the pastry top to allow the steam to escape. Bake @ 375f for 35 minutes, allow to cool slightly before turning them out of their jars or if you're like me, eat them straight out of the jar.