Ale and cider pork party pies

1.Place pork in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 1 hour, drain and set aside.

2.Preheat oven to 160C. Heat oil and butter in a casserole over high heat until foaming. Add onion and garlic and stir occasionally until tender (5-10 minutes). Add ale, cider, sugar, mustard, herbs, peppercorns and pork, cover with a lid and bake, turning pork occasionally, until pork is very tender (2 hours). Cool, drain (see note), then shred meat (discard half the fat) and refrigerate until chilled.

3.Combine sausage meat and shredded pork in a bowl. Season to taste, set aside.

4.For hot water lard pastry, combine flour and ¼ tsp salt in a warmed heatproof bowl. Combine lard and 340ml water in a saucepan, stir over low heat until lard melts. Increase heat to high, bring to the boil, then pour over flour and beat with a wooden spoon until mixture forms a ball. Knead on a lightly floured work surface until smooth, place in an airtight plastic bag and keep warm until required.

5.Halve dough, then, working with one half at a time (keep remaining covered until required), divide into 20 walnut-sized pieces. Roll each to a 4mm-thick circle. Line 20 holes of two buttered and floured 12-hole, 80ml-capacity muffin pans, allowing pastry edges to overhang. Divide pork mixture among moulds, brush edges with eggwash. Divide remaining pastry into 20 pieces, roll each piece to a 4mm-thick circle and cover each pie. Cut away excess pastry with an 8½cm-diameter cutter, then cut a hole in the centre of each top with a 2cm-diameter cutter. Seal edges with a fork, brush with eggwash and bake until golden (20-25 minutes). Cool for 5 minutes in pan and serve with sauces.