We've gone a little crazy with our pastry here and cooked it separately as nests to place on the pies after they're cooked. If you prefer a more traditional presentation, cut rounds of pastry to cover the pies. The bacon rinds add great flavour and a lip-smacking texture to the sauce thanks to the gelatine in the pork skin. We pop leftover rinds in the freezer so they're on hand for dishes such as this.
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