Mini pork pies

Mini pork pies

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(5 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

  • 800g lean pork mince
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 1 tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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cookedKZ1Y
21st Dec, 2016
3.8
Lovely! I added potatoes to the mix as this was the way I remembered it as a boy. For some reason the seven out of the eight pies I made with potatoes came out of the mould easily, the one made only with pork fell apart. I also added sage and plenty of garlic and pepper. What I missed was the addition of gelatine, which I made by melting two tablespoons of gelatine in half a cup of beef stock, poured in through the hole I made in the top before baking the first time. Gelatine keeps the pie fresh for longer (not that they last long in this house) and keeps them moist. I will leave the pork fat in the filling next time.
Jowah
25th Mar, 2016
3.8
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
jenclews
17th Oct, 2015
3.8
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
11th May, 2015
Does anyone know how long these last in the fridge? Thanks
cocoloco
24th Mar, 2014
i'm so exited to try this recipe!! :)
punkyscot
1st Dec, 2012
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
3rd May, 2012
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
10th Jul, 2011
4.05
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
25th Jun, 2011
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
8th Jun, 2011
4.05
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!

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toniwittrock
26th Feb, 2015
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?
cookedKZ1Y
21st Dec, 2016
3.8
Making lard yourself, as I have to, is easy and worthwhile, done in a jiffy.
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