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Mini Pork Pies Recipe

Mini Pork Pies

iamwinfred
These mini pork pies pack all the savory, peppery flavor of a classic British pork pie into a handheld, 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. Perfect for picnics, lunchboxes, and parties, they hold their shape beautifully and are just as delicious served hot or cold.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Main Course, Snack
Cuisine British
Servings 12 pies
Calories 290 kcal

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

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

For the Filling

  • 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

For the Optional Jelly Glaze

  • 1 cup chicken stock
  • 1 sheet gelatin Or 1 teaspoon powdered

Instructions
 

  • 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.

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.

Nutrition

Serving: 1pieCalories: 290kcalCarbohydrates: 16gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 340mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 8mg
Keyword British pork pies, handheld meat pies, hot water crust pastry, mini pork pies, picnic pies
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