I minced my pork so mince it up taking out any parts that are unwanted like silver skin membrane.
Form into balls
Add spices
Cover the pork balls and refrigerate
Preheat oven 350 degrees Fahrenheit
Beat the eggs and salt together to make the egg wash. Set aside.
Get the water hot add the lard, salt, and garlic. Don't boil the water just get it hot enough to melt the lard. Cut the lard small pieces so it will melt easier.
When the lard melts, add flour and stir till it starts forming of a paste. The paste will be fairly easy to work with as long as it is hot so speed is needed here.
Press the warm hot water crust paste into a greased muffin or pie mould.Try to press it into and even thickness.
In each paste-lined moulding, add one of the balls of the meat filling, remove some of the meat mixture if it's too much. Then quickly roll out a small ball of paste into a circle to top the pie.
Pinch it onto the lining paste to form a good seal. Make a hole in the center of top.
When this is done add the egg wash to the top of pie tops.
Put into oven for 45-50 minutes.
Let them cool.
While they cool boil the gelatin with the broth as instructed on package.
When the Pies are cooled pour the gelatin mixture into the holes till full.
Serve room temperature or chilled.
Take them on a picnic or anywhere.
I hope you enjoy!
