These mini pork pies pack all the savory, peppery flavor of a classic British pork pie into a hand held, muffin sized package.
A crisp hot water crust pastry wraps around a well seasoned pork and bacon filling, and the whole batch bakes up golden in under 40 minutes.
I first made this pork pie in miniature form when I needed something for a picnic that wouldn’t fall apart in a cooler bag, and it’s been on repeat ever since.
Once you get the hang of hot water crust pastry, this mini pork pies recipe comes together faster than you’d expect.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 12 mini pies |
| Difficulty Level | Intermediate |
Why You’ll Love This Mini Pork Pies Recipe
Mini pork pies give you all the appeal of a traditional pub classic in a portion that’s easy to grab and go.
They hold their shape beautifully, so they travel well for lunchboxes and picnics.
The hot water crust pastry is sturdy but still short and crumbly once baked. That texture is part of what makes pork pies so satisfying to bite into.
- Perfectly portioned for parties, picnics, and lunchboxes
- Sturdy hot water crust holds its shape without a pie dish
- Freezer friendly, so you can bake a batch ahead of time
- Naturally dairy free filling with a rich, peppery flavor
- Great served hot or cold, unlike most other meat pies
If you love working with savory hand pies, you might also enjoy: Vegan Pork Pie, a plant based take on the same flavors.
Ingredients
This recipe splits into two parts, the hot water crust pastry and the pork filling.
Both come together with pantry staples plus a couple of items worth sourcing from a good butcher.
- All purpose flour – 4 cups (500g), for the pastry
- Salt – 1 teaspoon for the pastry, plus 1/2 teaspoon for the filling
- Lard – 3/4 cup (175g), cubed, for the pastry
- Water – 3/4 cup (175ml), for the pastry
- Egg – 1 large, beaten, for the egg wash
- Ground pork – 1 pound (500g), not too lean
- Bacon – 5 ounces (150g), finely chopped
- Onion – 1 small, finely chopped
- Fresh sage – 1 teaspoon chopped, or 1/2 teaspoon dried
- Ground nutmeg – 1/2 teaspoon
- White pepper – 1/4 teaspoon, or black pepper
- Chicken stock – 1 tablespoon for the filling, plus 1 cup for the optional jelly
- Gelatin – 1 sheet, or 1 teaspoon powdered, for the optional jelly glaze
Read Also: Meat Pie Recipe
Kitchen Equipment Needed
You don’t need any specialty pie tins for this recipe. A standard muffin pan does all the shaping work here.
- 12-cup muffin pan
- Rolling pin
- Round pastry cutters, one large and one small
- Pastry brush
- Large mixing bowl
- Small saucepan
- Wire cooling rack
These mini chicken pot pies use a similar muffin tin method if you want to practice the technique with a more familiar filling first.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe, based on what’s actually made a difference in my own kitchen.
1. Leaf Lard
Leaf lard gives hot water crust pastry its signature crisp, short texture, and it renders cleaner than regular lard so the pastry tastes less greasy.
It’s worth seeking out at a butcher counter or online if your grocery store doesn’t stock it.
2. Nonstick 12-Cup Muffin Pan
A heavy gauge nonstick muffin pan releases these pies cleanly without tearing the pastry base, which matters a lot when the crust is this delicate straight out of the oven.
It also bakes evenly, so every pie browns at the same rate.
3. Instant Read Meat Thermometer
Ground pork needs to hit a safe internal temperature, and an instant read thermometer takes the guesswork out of it completely.
I check the center of a couple of pies every time to make sure the whole batch is cooked through.
4. Round Fluted Pastry Cutter Set
A graduated set of round cutters makes it easy to cut consistent bases and lids without eyeballing it with a glass or bowl.
Consistent sizing means the lids seal properly and none of the filling leaks out during baking.
5. Stainless Steel Mixing Bowl Set
You’ll want at least two bowls going at once here, one for the hot pastry dough and one for the seasoned pork filling.
A nesting set keeps things simple and stacks away easily when you’re done.
Step-by-Step Instructions: How to Make Mini Pork Pies
1. Make the filling
- In a large mixing bowl, combine the ground pork, chopped bacon, finely chopped onion, sage, nutmeg, white pepper, and 1/2 teaspoon salt.
- Add the 1 tablespoon of chicken stock to keep the mixture moist, then mix everything together with your hands until evenly combined.
- Cover the bowl and refrigerate the filling while you make the pastry, so the flavors have time to meld.
2. Make the hot water crust pastry
- Sift the flour and 1 teaspoon of salt into a large heatproof bowl and make a well in the center.
- In a small saucepan, bring the water and cubed lard to a boil over medium heat, stirring occasionally until the lard is fully melted.
- Pour the hot liquid into the well in the flour, then stir quickly with a wooden spoon until a rough dough forms.
- Once the dough is cool enough to handle but still warm, knead it briefly in the bowl until smooth. Hot water crust pastry must be shaped while it’s still warm, so work efficiently from this point on.
3. Preheat the oven and prep the muffin pan
- Preheat your oven to 400°F (200°C).
- Lightly grease all 12 cups of your muffin pan so the pies release easily after baking.
4. Shape the pie bases
- Set aside about a quarter of the warm dough, wrapped in plastic, to use for the lids later.
- Roll the remaining dough out on a lightly floured surface to about 1/8 inch thick.
- Using your larger round cutter, cut 12 circles wide enough to line the base and sides of each muffin cup.
- Press each circle into a muffin cup, working the pastry up the sides with your fingers until it’s smooth and even, leaving a small overhang at the top edge.
5. Fill and top the pies
- Divide the chilled pork filling evenly among the 12 pastry lined cups, pressing it in gently and mounding it slightly in the center.
- Roll out the reserved dough and cut 12 smaller circles using your small round cutter for the lids.
- Brush the overhanging edge of each base with beaten egg, then place a lid on top of each pie and pinch the edges together firmly to seal.
- Cut a small steam vent in the center of each lid with the tip of a knife.
6. Egg wash and bake
- Brush the top of each pie generously with the remaining beaten egg for a deep golden finish.
- Bake for 30 to 35 minutes, until the pastry is a rich golden brown and the internal temperature of the filling reaches 160°F (71°C).
- Let the pies cool in the pan for 10 minutes before transferring them to a wire cooling rack.
7. Add the jelly glaze (optional)
- While the pies cool, soften the gelatin sheet in cold water for a few minutes, then squeeze out the excess liquid.
- Warm the 1 cup of chicken stock in a small saucepan and stir in the softened gelatin until fully dissolved.
- Once the pies are only slightly warm, pour a small amount of the stock mixture through the steam vent of each pie using a small funnel or teaspoon.
- Refrigerate the pies for at least 2 hours, or until the jelly has fully set, before serving.
For another muffin tin dessert that uses the same shaping technique, try these Mini Pecan Pies Recipe.
Tips for The Best Mini Pork Pies
A few small details make a noticeable difference between an average batch and a great one.
Keep these in mind as you work through the recipe.
- Work with the hot water crust while it’s still warm, since it becomes difficult to shape once it cools and firms up
- Don’t skip chilling the filling, as it helps the flavors develop and makes the mixture easier to portion
- Seal the edges firmly so none of the juices escape into the muffin pan during baking
- Use a kitchen scale to divide the filling evenly for pies that bake at the same rate
- Let the pies cool before removing them from the pan, since the pastry firms up as it cools
The same muffin tin shaping method works beautifully for sweeter bakes too, like these mini apple pies.
Serving Suggestions
Traditional pork pies are served at room temperature or slightly chilled, which makes them ideal for make ahead entertaining.
A sharp, tangy condiment is the classic pairing to cut through the richness of the pastry and pork.
- Serve with a spoonful of English mustard or Branston pickle on the side
- Pair with pickled onions or cornichons for a bright, acidic contrast
- Add a side of Potato Salad for a heartier picnic spread
- Include a crisp green salad dressed with a simple vinaigrette
- Pack a couple into a lunchbox with some cherry tomatoes and a piece of fruit
Variations of Mini Pork Pies
Once you’re comfortable with the base recipe, there’s plenty of room to make it your own. ,
These swaps keep the same technique while changing up the flavor.
- Apple and sage, fold in finely diced apple for a touch of sweetness against the savory pork
- Spiced pork, add a pinch of cayenne or smoked paprika to the filling for a warmer, spicier bite
- Cheddar topped, sprinkle a little sharp cheddar over the lids before the final bake
- Herb and garlic, stir in minced garlic and fresh thyme along with the sage
- Gluten free crust, substitute a 1:1 gluten free flour blend for the all purpose flour
If you’d rather explore a naturally sweet muffin tin pie, these Mini Sweet Potato Pies Recipe use the exact same shaping approach.
Storage and Reheating
Mini pork pies keep well, which is part of why they’re such a great make ahead option for gatherings.
Just be sure they’re fully cooled before you store them.
- Refrigerate baked pies in an airtight container for up to 4 days
- Freeze cooled, unglazed pies in a freezer safe bag for up to 3 months
- Thaw frozen pies overnight in the refrigerator before serving
- Reheat in a 350°F oven for 10 to 12 minutes if you prefer them warm
- Avoid microwaving, since it makes the pastry soft instead of crisp
A crunchy side like vinegar coleslaw keeps well alongside these pies for a couple of days too, making meal prep even easier.
Nutritional Facts
These figures are approximate values per pie and will vary depending on the exact ingredients and brands you use.
- Calories: 290
- Protein: 12g
- Fat: 20g
- Carbohydrates: 16g
- Fiber: 1g
- Sodium: 340mg
Pair a pie with something lighter like Creamy Mashed Potatoes for a fuller meal without going overboard on richness.
Health Benefits of Key Ingredients
While mini pork pies are certainly a treat, a few of the ingredients do bring some genuine nutritional value to the table.
Here’s what’s actually working in your favor.
- Pork is a solid source of protein, B vitamins, and minerals like zinc and selenium
- Sage contains antioxidants that have long been used in traditional cooking for their anti inflammatory properties
- Onion provides fiber and plant compounds linked to heart health
- Nutmeg is rich in antioxidants, though it’s used here in a small enough amount to mainly add flavor
- Eggs used in the wash contribute a small amount of extra protein and healthy fats
Read Also: Mini Pumpkin Pies Recipe
FAQs About Mini Pork Pies
1. Can I use store bought pie crust instead of hot water crust pastry?
You can, but the texture will be noticeably softer and less traditional.
Hot water crust pastry is what gives pork pies their signature sturdy, hand held structure, so it’s worth the extra step if you have the time.
2. Do I have to add the jelly glaze?
No, the jelly glaze is optional and purely traditional.
The pies taste just as good without it, though the jelly does add moisture and a more authentic British pork pie flavor.
3. Why did my pastry crack while shaping it?
This usually happens when the dough cools down too much before you finish shaping.
Work in smaller batches and keep the unused portion wrapped so it stays warm and pliable until you’re ready to use it.
4. What should I serve with mini pork pies besides mustard?
Branston pickle, chutney, or a simple peach chutney all work well against the richness of the filling.
A tangy, slightly sweet condiment balances the savory pork nicely.
5. Can I make the filling ahead of time?
Yes, you can mix the pork filling up to a day in advance and keep it covered in the fridge.
This actually improves the flavor, since it gives the seasonings more time to meld into the meat.
Mini Pork Pies
Ingredients
- 4 cups all-purpose flour 500g
- 1 teaspoon salt For the pastry
- 3/4 cup lard 175g, cubed
- 3/4 cup water 175ml, for the pastry
- 1 large egg Beaten, for egg wash
- 1 pound ground pork 500g, not too lean
- 5 ounces bacon 150g, finely chopped
- 1 small onion Finely chopped
- 1 teaspoon fresh sage Chopped, or 1/2 teaspoon dried
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon white pepper Or black pepper
- 1/2 teaspoon salt
- 1 tablespoon chicken stock For the filling
- 1 cup chicken stock
- 1 sheet gelatin Or 1 teaspoon powdered
Equipment
- 12-cup muffin pan Standard size
- Rolling Pin
- Round pastry cutters One large and one small set
- Pastry brush
- Large mixing bowl Heatproof bowl for pastry
- Small saucepan For melting lard
- Wire cooling rack
- Kitchen scale Optional but recommended for even filling
- Instant-read meat thermometer Optional, for checking doneness
Method
- In a large mixing bowl, combine ground pork, chopped bacon, onion, sage, nutmeg, white pepper, salt, and chicken stock. Mix with your hands until evenly combined, then refrigerate while you make the pastry.
- Sift flour and salt into a heatproof bowl and make a well. Bring water and cubed lard to a boil in a small saucepan. Pour the hot liquid into the well and stir with a wooden spoon until a rough dough forms. Once cool enough to handle, knead until smooth.
- Preheat oven to 400°F (200°C). Lightly grease all 12 cups of your muffin pan.
- Set aside a quarter of the warm dough for the lids. Roll out the rest on a lightly floured surface to 1/8 inch thick. Use a large round cutter to cut 12 circles and press each into a muffin cup, working the pastry up the sides with a small overhang.
- Divide the chilled pork filling evenly among the lined cups, pressing it in gently and mounding slightly. Roll out the reserved dough, cut 12 smaller lids, brush the overhanging edges with egg, place lids on top, and pinch to seal. Cut a small steam vent in each lid.
- Brush the tops generously with remaining beaten egg. Bake for 30-35 minutes until golden brown and the internal temperature reaches 160°F (71°C). Let cool in the pan for 10 minutes before transferring to a wire rack.
- To make the jelly glaze (optional), soften gelatin in cold water, then squeeze out excess. Warm chicken stock and stir in gelatin until dissolved. Pour a small amount through the steam vent of each slightly warm pie. Refrigerate for at least 2 hours until set.
Nutrition
Notes
- Work with the hot water crust while it’s still warm, since it becomes difficult to shape once it cools and firms up.
- Don’t skip chilling the filling, as it helps the flavors develop and makes the mixture easier to portion.
- Seal the edges firmly so none of the juices escape into the muffin pan during baking.
- Use a kitchen scale to divide the filling evenly for pies that bake at the same rate.
- Let the pies cool before removing them from the pan, since the pastry firms up as it cools.
- For apple and sage variation, fold in finely diced apple for a touch of sweetness against the savory pork.
- Add a pinch of cayenne or smoked paprika to the filling for a warmer, spicier bite.
- Substitute a 1:1 gluten free flour blend for the all purpose flour for a gluten-free version.
- Refrigerate baked pies in an airtight container for up to 4 days, or freeze unglazed pies for up to 3 months.
- Reheat in a 350°F oven for 10-12 minutes if you prefer them warm; avoid microwaving as it makes the pastry soft.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mini pork pies take a little patience with the hot water crust, but the payoff is worth every minute once you pull that golden batch out of the oven.
They’re the kind of recipe that gets easier every time you make it, and before long you’ll have your own rhythm down.
Give this mini pork pies recipe a try this weekend, and let me know in the comments how yours turned out.
I’d love to hear what condiment you paired them with, and feel free to share a photo if you make a batch.
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- Apple Hand Pies Recipe
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- Mini Blueberry Pies Recipe
