Mini pork pies

Prep: 40 mins Cook: 1 hr, 15 mins


Makes 12
James Martin's mini pork pies are sure to be a summer picnic favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal494
  • fat24g
  • saturates9g
  • carbs51g
  • sugars2g
  • fibre2g
  • protein23g
  • salt1.01g
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  • 800g lean pork mince
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp freshly grated nutmeg
  • 1 tsp English mustard powder
  • 1 tbsp Worcestershire sauce

For the pastry

  • 200g lard
  • 750g plain flour, plus extra for dusting
  • oil, for greasing
  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.

  2. To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.

  3. Roll larger piece out on a floured surface to about 2-3mm thick – work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.

  4. Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.

  5. Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

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Comments (11)

Jowah's picture

Having read the comments I was prepared with gelatine. I mixed a little bit of gravy with the gelatine when heating it up as I'm not a fan of cubed stock for taste. As mentioned in another comment I had a lot of filling left so I made another lot of pastry ( halving the recipe) and made one large pie with the leftover pork mix.
The tip about the piping nozzle is genius!. I enjoyed making these pies and think my second attempt will be better
If I made these again I would definitely add more seasoning and flavouring.

jenclews's picture

Not a recipe to make in a hurry, but quite straightforward. Instead of rolling out, I divided the dough up and rolled out each base individually which eliminated re-rolling the dough. I kept the 1/3 for the lids in a container in my yoghurt maker which kept it warm enough for easy rolling. My husband liked them but said the filling was a little dry without jelly. For some reason I can't rate them, but I would give them 4.

kitkatkaty's picture

Does anyone know how long these last in the fridge? Thanks

cocoloco's picture

i'm so exited to try this recipe!! :)

punkyscot's picture

Delia Smith does one similar using this filling. 12 oz (350 g) pork shoulder, including some fat
4 oz (110 g) unsmoked back bacon rashers, derinded
1 heaped teaspoon chopped fresh sage
½ teaspoon anchovy essence
¼ teaspoon ground allspice
¼ teaspoon ground mace
salt and freshly milled black pepper. Not tried it yet but will this Christmas.

unclebubbles's picture

I added some stock powder to the pastry mix to give it a little more flavour. I aslo added some gelatine liquid, also flavoured with stock powder. Once cooked, using an icing nozzle and a jug, I poured in the gelatine until it over flowed slightly. Then left them to cool completely so the gelatine set.
Delicious. I'm surprised James didn't have the gelatine in his recipe. A pork pie is too dry without a good bit of jelly!

pippachoc's picture

Have been having fun experimenting with these - so thank you James for the confidence to do this! Realised that my first 'dry' batch were entirely due to exceptionally lean meat from butcher, as next lot with sainsbo 'Good to self' pork was a very different texture indeed. Added cranberry sauce to another lot which was too sweet, may try pickle next. Also going to try adding small diced shoulder to mix. Actually found meat filled about 18 pies to rounded full, which gives a good shape. Can't change stars to 5 otherwise I would! Great fun, very impressive.

helencorbett's picture

We were very excited about making our own pies.....but pouring the lard/water mixture into the flour in the Magimix caused an exploding fountain which covered EVERYTHING in the kitchen in molten lard. Recipe therefore abandoned!

pippachoc's picture

Ooh, sorry, me again! Forgot to mention that although the pies were filled to the brim, the recipe above made exactly double the quantity of filling that I used, so a tad more pastry and these would make 24 delicious freezable pies!

pippachoc's picture

I couldn't wait to make these and found my moment, but, top tip, give yourself plenty of time - they are a labour of love! Having said that, very quick to make both filling and pastry. I followed recipe to the letter, and they came out looking absolutely fabulous (I even took a piccy, I was so proud!). BUT they were a bit dry (hence the 4 stars), but do go fabulously with relish or chutney. Next time I'm going to put a topping of something like cranberry sauce on prior to pastry lid and see how that goes. The potential is there for other similar fillings using lean minced meat, or even cheat with quality butchers sausages for example!

therosebaker's picture

I made the first batch exactly as the recipe said but found it needed more seasoning. I added salt and pepper and a tablespoon of Marmite to the second batch and increased the Worcestershire sauce. Fabulous! Lots of compliments.

Questions (1)

toniwittrock's picture

I'm excited to try these as they look super simple and super yummy. Thoughts on NOT using lard? Fresh lard is hard to come by in the US, more's the pity so maybe just make a regular short pastry?

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