Make the filling

1. In a large bowl, combine all the ingredients for the filling. Using your hands, mix well together.

Assemble the pies

1. Line a small baking tray with parchment paper.
2. Weigh out six portions of pastry, three of 150 g and three of 50 g.
3. On a lightly floured surface, roll out the small balls into 5” circles, ¼” thick. Trim to size using 4 ½” round cutter. Place the circles on the lined baking tray and chill until needed.
4. On a lightly floured surface, roll out one the 150 g portions circle 10” in diameter. Place one of the pork pie tins in the centre of the circle and cut out four equally spaced triangles of dough, about 2” wide at the perimeter and ½” near the pie tin. This will permit the dough to fit snugly inside the pie tin without excess dough. Ease the dough into the pie tin, joining the edges with egg wash. Smooth the dough using your fingers and/or a wooden tamper.  There will be a slight excess of pastry hanging over the top, which you’ll use to secure the lids. Repeat with the other two 150 g portions.
5. Preheat the oven to 375°F.
6. Divide the filling evenly between the lined pie tins. Remove the pastry lids from the fridge and secure one to each of the filled pie tins with egg wash. Fold the excess pastry over the lid and firmly press to join them together. Crimp the edges using the thumb and forefinger of  your non-dominant hand and the forefinger of your dominant hand.  Using the tip of a knife, make four evenly-spaced slits in the pastry lids to allow steam to escape. Brush the lids with egg wash and return the filled pie tins to the parchment-lined baking sheet. Chill for at least an hour.
7. Place the tray in the pre-heated oven and bake the pies until the core temperature reaches 160°F (about 45 minutes).