This is pretty much a Paul Hollywood recipe although I’ve tweeked it a bit and added some chilli jam, you can use any chilli jam you like but I went for Mr Vikkis as I love the spice combination and think it works brilliantly with pork.
It was the first time I’d made pork pies and the first time I’d made hot water pastry, I wasn’t sure how the jam would affect the pastry so only put it in half of the pies, I think I put it too close to the top so in this recipe I’ve suggested putting it in the middle. You could also mix it in with the pork to distribute it a bit more.
The recipe also says to leave overnight but I much preferred the pastry on the same day as It was much crisper so my tip would be to get up early, make them, cool them then chill them to set the jelly.
For the filling