These traditional mini pork pies are perfect bite-sized snacks or party appetizers, featuring a rich hot-water crust pastry and savoury pork filling. A touch of Stilton on top adds a creamy twist, and optional jelly filling makes them truly authentic and elegant.
Ingredients
For the filling:
- 500g pork shoulder, minced
- 1 small onion, finely diced
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried sage or thyme
- ½ tsp ground nutmeg
For the pastry:
- 300g plain flour
- 75g lard
- 75g unsalted butter
- 1 tbsp salt
- 120ml water
- 1 egg, beaten (for glaze)
For the jelly (optional):
- 200ml chicken or pork stock
- 2 gelatine leaves (or equivalent powdered gelatine)
Optional topper:
- Crumbled Stilton or blue cheese
Method
- Make the Pastry: In a small saucepan, combine lard, butter, salt, and water. Heat gently until melted and simmering. Meanwhile, sift flour into a large bowl and make a well in the centre. Pour hot fat mixture into flour and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap and rest while preparing filling.
- Prepare the Filling: In a bowl, combine minced pork, diced onion, salt, pepper, sage, and nutmeg. Mix well until evenly seasoned.
- Shape the Pies: Preheat oven to 180°C/160°C . Grease a mini muffin tin or individual moulds. Roll out pastry to 3–4 mm thickness. Cut out circles large enough to line the moulds (for bases) and slightly smaller circles for lids. Gently press base circles into moulds, allowing edges to overhang. Fill each with seasoned pork, pressing lightly to compact.
- Seal & Glaze: Top each with a lid circle, crimp edges to seal, and cut a small hole in the top for steam. Brush lightly with beaten egg. If using Stilton, sprinkle a little cheese on each before baking.
- Bake: Bake for 25–30 minutes, or until pastry is deep golden and filling registers 75°C. Remove from tin and cool briefly on a rack.
- Add Jelly (Optional): Warm stock and dissolve gelatine per package directions. Once pies are cool, pour jelly through the steam hole. Chill until set.
Tips & Variations
- Cheese Twist: Swap Stilton for sharp cheddar or add a grating of Parmesan inside before sealing.
- Herb Variations: Mix fresh chopped rosemary or thyme into the filling for extra aroma.
- Presentation: Serve warm or at room temperature; pair with pickles or chutney on a cheese board.