Add the pork and bacon into a food processor with all the filling ingredients.

Mix together until the filling is totally minced up.

Weigh out and shape the pork filling into 8 balls of about 45-50g each.

Rest on a plate in the fridge whilst you prepare the pastry.

Pre-heat oven to 190C / 170C fan assisted oven / gas mark 5.

Cut out 8 circles of baking parchment to fit in the bottom of 8 holes of a large muffin tin.

Whisk the flours with the salt in a large mixing bowl.

Add the butter and mix in with your fingertips to make a breadcrumb texture.

Pour the milk and lard into a small saucepan. Heat until the lard has just melted then remove from the heat.

Pour the warmed milk mixture over the flour and mix with a wooden spoon to create larger shaggier breadcrumbs.

Add the egg whites and bring together to form a dough, at first with the wooden spoon then switch to use your hands.

Tip out onto a work surface and use your hands to make a cohesive smooth dough ball.

Roll out the dough one quarter at a time. Storing the dough you are not using wrapped in baking parchment to stop it drying out. Roll the pastry into a large circle in between two sheets of baking parchment.

Carefully fit the rounds into the muffin tin holes that are lined at the bottom with parchment. The pastry should be overhanging the top of the holes.

Place a ball of the meat filling into each pastry base.

Roll out the rest of the pastry in between baking parchment then cut out 8 x pastry rounds using an 8cm round pastry cutter.

Whisk together the egg yolks and brush over the lip of the pastry base using a silicone pastry brush.

Place a pastry top over each pie then seal well. You can crimp together using your forefingers.

Bring the top of the pie away slightly from the corner edge of the muffin tin to avoid the pies sticking to the tin.

Make a hole in the centre of each pie with a skewer. Then brush the top surface of each pie with the egg yolks. Re-make the holes if necessary.

Bake the pies for 30 minutes in the centre of the oven.

Remove the hot pies carefully from the muffin tin (and the baking parchment) and place on a baking sheet lined with fresh baking parchment. Brush the sides of each pie with more egg yolk and bake for further 10 minutes. Using the hole in the top of the pie double check the meat is thoroughly cooked by testing the temperature with a meat probe. The temperature should be 75C.

Remove the pies from the oven and allow to rest for 30 minutes before adding the jelly.

Place the gelatine in cold water for 3-5 minutes to soften.

Pour the chicken stock into a small saucepan and heat for a minute until warm.

Remove the gelatine, squeezing out the excess water, and whisk into the warm chicken stock until dissolved. Remove from the heat and allow to cool for 1 minute.

Make a hole in the surface of the pie using a skewer. Try to position it between the side of the pastry and the meat filling where there will be a gap for the jelly to go.

Use a small funnel (or piping bag fitted with a small piping nozzle or even a syringe) to pour the chicken stock into each pork pie. You know when the pie is filled as the jelly will start to spill out of the hole.

Place the pies back into the fridge to chill for at least 8 hours, or overnight before serving.