Mini pork pies

Mini pork pies

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(8 ratings)

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


  • 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



    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



    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, questions and tips

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ilona durnin's picture
ilona durnin
7th Jan, 2020
I made this recipe this morning and I will be throwing it in the garbage. Not at all impressed the taste is awful, Sorry but I'm being honest. Who tests these before posting them on this site? this is the second recipe that I have tried from this site and I don't think that I will return. a wast of money which I can hardly afford.
Viki Takel
23rd Mar, 2019
Great recipe - easy to follow and made 12 good sized pies in a muffin tray. I didn't have enough pork mince so made the filling a mix of mince and sausage meat. Fried the onion and added chopped sage as well which gave a lovely flavour. I think the sausage meat had quite high fat content as the filling was lovely and moist. Husband and children all loved them. Will definitely make these again.
23rd Dec, 2017
Didn't work out for me. The filling was bland and not very tasty. Pastry was hard but maybe that's due to my inexperience with that sort of pies. Also I didn't know that I should make a hole in the cover - it doesn't say so in the recipe. You can imagine how my first batch looked...
21st Dec, 2016
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.
25th Mar, 2016
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
17th Oct, 2015
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.
11th May, 2015
Does anyone know how long these last in the fridge? Thanks
24th Mar, 2014
i'm so exited to try this recipe!! :)
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.
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!


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?
21st Dec, 2016
Making lard yourself, as I have to, is easy and worthwhile, done in a jiffy.
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