Pork, apricot & pistachio pies

Pork, apricot & pistachio pies

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 35 mins Cook: 50 mins

More effort

Makes 6
Individual puff pastry savoury pies best enjoyed alfresco. The filling has contrasting flavours and textures- serve with your favourite pickle

Nutrition and extra info

Nutrition: per pie

  • kcal567
  • fat38g
  • saturates10g
  • carbs41g
  • sugars5g
  • fibre3g
  • protein15g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack puff pastry
  • plain flour, for dusting
  • 200g pork mince
  • 50g dried apricot, roughly chopped
  • 25g pistachio, roughly chopped
  • ¼ tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • good of ground mace or nutmeg
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 egg
    Eggs

    Egg

    egg

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

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 20p coin. Cut out 6 x 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.

  2. Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.

  3. Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.

  4. Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

Caroline O'Callaghan's picture

A good what of ground mace or nutmeg please?

MummyAbey's picture
3.75

My husband would give these 5 stars, he raves about them, but the only reason I've given it 4 is that they're too dry without chutney. With chutney they were delicious. Might try them with cranberry instead of apricot at xmas for a seasonal twist.

quinnci's picture

Great pie but the pastry will make double that stated, need to double the pork though, and definitely need to use a larger ring.

MummyAbey's picture
3.75

These are easy to make and the kids enjoyed helping. I served them with a nice chutney and they were really tasty. I might try swapping the apricot for cranberries when it's Xmas.

NJP's picture
3.75

I made these today and was surprised at how really, really tasty they were!
Be prepared because they do take longer than suggested (although I'm probably not the speediest chef!)
I doubled the meat mixture and used a larger circle to cut the pastry (having tried with a 8cm cutter first, it just looked too small for my pork pie tastes!) deciding on a 10cm round instead.
Whilst latticing I was sure I'd never make them again; on tasting them I definitely would... But I think I'd create my own design on top!!!
Lovely :o)

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…