Mini Pork Pies DF

45 minutes 50 minutes 12 servings

These pork pies are not difficult to make, but they do take time. Make them the day before to give them full time to settle. 

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  • 1 recipe hot water crust pastry
  • 500g minced pork
  • 2 tablespoons chopped fresh sage
  • 125g bacon lardons, chopped small
  • ½ teaspoon fine salt
  • ¼ teaspoon pepper
  • 1 egg, whisked
  • Epicure Piccalilli, to serve

The recipe Mini Pork Pies Kitchen Mode

  • 1

    Preheat oven to 190ºC.

  • 2

    In a medium bowl mix together pork, sage, bacon, salt, and pepper until well mixed. Divide into 12 equal pieces.

  • 3

    Roll out prepared pastry to ⅛ inch. Cut out 12, 13cm rounds, using an upturned bowl, mug, or plate, re-rolling scraps as needed. Place the rounds into the wells of a 12 cup muffin tin, lining the bottoms and sides, the pastry should overhang a little.

  • 4

    Press the filling into each pastry case.

  • 5

    Re-roll the dough and cut out 12, 6cm rounds using an upturned cup. Cut a hole in the center of each round using a piping tip or straw. Place these rounds over the filling and roll the edges of the bottom pastry over to seal.

  • 6

    Brush tops with egg wash and bake for 50 minutes, until filling is cooked through and crust is a deep golden brown.

  • 7

    Let cool, then refrigerate overnight before serving with a spoonful of piccalilli.

  • 8


    If you would like to add gelatine to the pies, do so after the pies are cooked, but before they are cool. Soak 2 sheets of gelatin in cold water for 5 minutes. Once softened, squeeze out the liquid and put in a small pot along with 250ml stock. Heat over low, stirring until dissolved. Use a funnel to pour the gelatin into the hole at the top of the pies. Then cool and refrigerate as directed.