mix the pork filling ingredients together and set it aside, if you have a good pork sausage you probably don't have to add anything to it just have it ready to stuff pies

preheat the oven to 375˚

cut strips of parchment to help lift the pies out of the muffin tin if desired

put the flour and about 4 TBSP of the butter in a bowl and work the butter into the flour until it resembles coarse crumbs

then bring the water, remaining butter, and salt to a quick boil

when the butter has melted remove it from the heat and pour over the flour mixture

stir until combined

let it cool for a minute or two until you can knead it comfortably with your hands

knead it for 3-4 minutes, it's done when it's smooth and lump-free

divide it into 2/3s and 1/3

roll out the bigger piece of dough to about 1/10 of an inch

use a 4 1/2 inch cookie cutter to cut 8 circles

put a parchment strip in the bottom of one well of a muffin tin

lay a dough circle over it and gently ease it into the muffin tin

repeat with remaining dough

divide the filling into 8 equal pieces and place in the bottom crusts

roll the remaining dough out and cut smaller circles for the top

you can cut steam holes in them if you like OR you can leave them plain (I did plain)

brush the top rim of the pastry with beaten egg and lay one top crust on it, pinch together to seal it

repeat with remaining top crusts

brush the top with the beaten egg

bake in the preheated oven for 40 minutes

gently remove the pies from the muffin tin

brush the sides with the beaten egg and the top one more time as well

place pies on a baking sheet

bake for another 10 minutes

serve hot