Prepare the Hot Water Pastry:

• In a large bowl, add the bread flour, 1 teaspoon of salt, and the optional beaten egg. Mix with a fork until the egg is mostly incorporated.
• In a small saucepan, combine the butter, lard, and water. Heat over medium-high heat, stirring, until it comes to a rolling boil and the fats are dissolved.
• Carefully pour the hot liquid immediately into the flour mixture. Stir vigorously with a wooden spoon until the dough starts to come together and is cool enough to handle.

Knead and Rest the Pastry:

• Tip the warm dough onto a lightly floured surface. Knead briefly for 1-2 minutes, just until smooth and elastic. Wrap tightly in plastic wrap and rest in the fridge for at least 30 minutes.

Mix the Pork Filling:

• While the pastry rests, dice the pork loin/shoulder into small 1/4-inch pieces. If using, dice the bacon. In a large bowl, combine the ground pork, diced pork, optional bacon, salt, pepper, sage, and thyme. Use your hands to mix gently until just combined.

Assemble the Pie Bases:

• Preheat your oven to 350°F (175°C). Divide the chilled pastry into 2/3 (base) and 1/3 (lids). Roll out the larger portion on a floured surface to about 3/16-inch (3mm) thick.
• Line six 4-inch (10cm) springform tins with the pastry, leaving a slight overhang. Use your fingers to ensure the pastry is an even thickness, patching any cracks.

Fill and Cap the Pies:

• Divide the meat filling into 6 equal portions (approx. 160g each). Roll each into a ball and place one in each pastry-lined tin, pressing it into the corners. Keep the top flat.
• Roll out the remaining 1/3 of the pastry for the lids. Cut 6 lids using the tin as a template. Make a 1/4-inch hole in the center of each lid.
• Wet the top edge of the pastry base with water and place the lid on top. Crimp the edges with your fingers or a fork to seal. Trim excess pastry.

Egg Wash and Bake:

• Prepare the egg wash. Brush the tops of the pies (avoiding the steam hole). Let dry for a minute, then apply a second coating. Place the tins on a parchment-lined baking tray.
• Bake on the middle rack for 50 to 60 minutes, until deep golden brown. (Rotate the tray after 30 minutes). The internal temperature should be over 155°F.

Cool the Pies:

• Remove the pies from the oven and let them cool in their tins on a wire rack for at least 1 hour. The meat will shrink, creating a gap for the jelly.

Prepare and Add the Jelly:

• Prepare the gelatin according to its package instructions, using the 8 oz. of hot chicken stock.
• Using a small funnel, carefully and slowly pour the hot gelatin mixture into the steam hole of each cooled pie.
• Place the pies in the fridge overnight (or at least 4 hours) for the gelatin to set completely.
• Unmold and Serve: Once the jelly is firm, carefully release the springform tin from around each pie. Serve chilled or at room temperature.