Rhubarb Prune and Apple Pork Pies

Ingredients

• 2 sticks rhubarb (red not green), chopped
• 40g (1½ oz) caster sugar
• 1 eating apple, peeled, cored, diced
• 6 prunes, stones removed, chopped roughly
• unsalted butter, for greasing
• 575g (1lb 4½oz) plain flour, plus extra for dusting
• 575g (1lb 4½ oz) strong white bread flour
• pinch flaked sea salt
• 400g (14 oz lard)
• 1 large free-range egg, beaten
• 3 fresh bay leaves
• 1.5kg (3 lb 5 oz) boned pork shoulder, three-quarters coarsely minced, one-quarter finely chopped
• 500g (1 lb 2 oz) pork belly, three-quarters coarsely minced, one-quarter finely chopped
• 250g (9 oz) streaky bacon, three-quarters coarsely minced, one-quarter finely chopped
• 2 tsp ground white pepper
• 1 tsp ground mace
• 6 sprigs fresh thyme, leaves picked and finely chopped
• 7 sage leaves, finely chopped
• 3 fresh bay leaves, finely chopped
• 1 tsp grated nutmeg
• 3 tsp flaked sea salt
• 10 prunes, stones removed
• 40g (1⅓ oz) sugar, or to taste
• 2 Bramley apples, peeled, cored, chopped
• 2 sticks rhubarb, chopped
• fresh edible flowers, such as violas and pansies
• fresh bay leaves
• few springs fresh flatleaf parsley

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