These traditional mini pork pies are made with hot water crust pastry and a savoury pork filling. The rich, crumbly pastry paired with the tender pork makes them perfect for snacks, picnics, or a classic British lunch. For a twist, you can top them with Stilton cheese for extra flavour.
Ingredients
For the filling:
500g pork shoulder (minced)
1 small onion (finely diced)
1 tsp salt
1 tsp black pepper
1 tsp dried sage or thyme
1/2 tsp ground nutmeg
For the pastry:
300g plain flour
75g lard
75g butter
1 tsbp salt
120ml water
1 beaten egg (for glazing)
For the Jelly (optional):
200ml chicken or pork stock
2 gelatine leaves (or powdered gelatine)
Optional:
Stilton cheese (to top the pies)
Step-by-step Instructions
Step 1: Make the Pastry
- In a saucepan, combine the lard, butter, salt, and 120ml water. Heat gently until the fats have melted and the mixture comes to a simmer.
- In a large bowl, sift the flour and make a well in the centre. Pour the hot fat and water mixture into the flour.
- Mix with a wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead briefly until smooth.
- Cover the pastry in cling film and set aside while you prepare the filling.
Step 2: Prepare the Filling
- In a bowl, combine the pork, onion, salt, pepper, sage, and nutmeg. Mix thoroughly to combine.
Step 3: Shape the Pies
- Preheat your oven to 200°C (400°F) and lightly grease a muffin tin or individual pie moulds.
- Roll out the pastry on a floured surface to about 3-4mm thickness.
- Cut larger circles for the bases and smaller circles for the tops. The base circles should be big enough to cover the sides of the muffin tin wells.
- Press the larger circles into the prepared muffin tin, allowing the edges to overhang.
- Fill each pastry case with the pork filling, packing it in tightly.
- Place the smaller pastry circles on top and crimp the edges together to seal the pies. Make a small hole in the top of each pie to allow steam to escape during baking.
Step 4: Bake the Pies
- Brush the tops of the pies with the beaten egg for a glossy finish.
- If you’d like to add Stilton cheese, top each pie with a small amount of crumbled Stilton just before placing them in the oven.
- Bake in the preheated oven for 25-30 minutes, until the pastry is golden and the filling is cooked through. If you’re using a meat thermometer, the internal temperature should reach at least 75°C (165°F).
Step 5: (Optional) Add the Jelly
- While the pies are cooling, prepare the jelly. Heat the stock in a small saucepan and dissolve the gelatine according to package instructions.
- Once the pies are cool, pour the jelly mixture through the hole in the top of each pie. Let the pies set in the fridge for a few hours or overnight if using the jelly.
Tips!
Stilton Topping: For those who enjoy a stronger flavour, top with extra Stilton just before baking.
Classic Crimping: Use your fingers or a fork to crimp the edges for that classic pork pie look.
