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1
Also need 10 straight sided, deep individual foil pans.
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2
Preheat oven to 375u00b0F.
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3
In a skillet cook onion in the butter until browned.
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4
Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
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5
Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
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6
Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
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7
Pastry: In a large bowl combine flour and salt.
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8
Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
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9
Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
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10
Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
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11
Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
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12
Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
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13
Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
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14
Cover pork filling with top crusts, moistening edges and pressing them to seal.
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15
Brush top with egg.
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16
Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
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17
Let stand for 5 minutes before serving or cool completely and freeze.
