Pastry:

1. You will make the pastry in two batches.
2. Weigh the water (120g only) into a small jug and set aside.
3. Separate the egg yolks from the whites (from 2 eggs only). Add the egg yolks to the mixer bowl and set aside the egg whites to be used later.
4. To the egg yolks (2), add the plain flour (450g only), baking powder (2 tsp only), salt (1.5 tsp only) and butter (120g only). Program 2 minutes / Closed Lid / Kneading Function. While kneading, add the water (120g only) in a thin stream through the lid until the mixture resembles small pebbles.
5. Transfer the dough to a silicone mat and form the dough into a ball. Flatten into a disc.
6. Repeat the steps above with the remaining ingredients to make a second batch of pastry.
7. Weigh the remaining water (120g) into a small jug and set aside.
8. Separate the remaining egg yolks from the whites (2 eggs). Add the egg yolks to the mixer bowl and set the egg whites aside with the others to be used later.
9. To the egg yolks (2), add the plain flour (450g only), baking powder (2 tsp), salt (1.5 tsp) and butter (120g). Program 2 minutes / Closed Lid / Kneading Function. While kneading, add the water (120g) in a thin stream through the lid until the mixture resembles small pebbles.
10. Transfer the dough to the mat and combine with the first disc of dough. Flatten into a larger disc.
11. Wrap in clingfilm and chill for 30 minutes.

Filling:

1. Place the chopped pork tenderloin (250g) into bowl. Pulse Closed Lid / Turbo / 2 x 1 second blasts. You should have some meat very blitzed and some larger pieces. This will add some texture to your meat mixture. Set aside in a small bowl.
2. Add the peeled and finely chopped onion (1/2), peeled garlic cloves (2), quartered apple (1/2) and chopped bacon (100g) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
3. Add the prepared pork tenderloin, pork mince (100g), fresh chopped sage (1 Tbsp), fresh chopped parsley (1 Tbsp), fresh thyme leaves (1 Tbsp), ground nutmeg (1/4 tsp), pepper (1/2 tsp) and salt flakes (1/2 tsp) to the bowl. Mix Reverse+Speed 4 / 3 seconds, or until combined.
4. Move the mixture to a mixing bowl and set it in the fridge whilst you prepare the pastry cases.

Assembly:

1. Preheat the oven to 180C. Grease two 12 hole muffin tins well.
2. Remove the dough from the fridge, unwrap and place on a floured surface. Cut 1/3 of the pastry and place the remaining 2/3 back into the fridge.
3. Roll out to 0.5cm thickness.
4. Cut rounds using a 78mm round cutter. These will become the lids of the pies. Set aside. Re-roll the dough as required to create 16 lids.
5. Remove the remaining pastry from the fridge. Cut in half and set one half aside.
6. Roll out the first half to 0.5cm thickness and cut 130mm round pieces using a saucer. These will become the cases for the pies. Repeat with the other half of the pastry to create 16 cases in total.
7. Cut a small wedge from each case to make it easier to fit into the muffin tin. Press the larger rounds of pastry into the tin.
8. Fill each case three quarters of the way full with mince mixture.
9. Brush the top of each case with some of the reserved egg whites (4 total) and place a lid on top of each case.
10. Roll the top edge of the case over the edge of the lid then press down firmly to seal. Brush the tops again with egg white to seal and keep the filling from overflowing.
11. Bake for 40-45 minutes until golden brown.
12. Remove from oven and enjoy hot or for a more traditional pie, cold.
13. Enjoy!