Mini Pork Pies DF 0

The recipe Mini Pork Pies Kitchen Mode

• 1

  Preheat oven to 190ºC.

• 2

  In a medium bowl mix together pork, sage, bacon, salt, and pepper until well mixed. Divide into 12 equal pieces.

• 3

  Roll out prepared pastry to ⅛ inch. Cut out 12, 13cm rounds, using an upturned bowl, mug, or plate, re-rolling scraps as needed. Place the rounds into the wells of a 12 cup muffin tin, lining the bottoms and sides, the pastry should overhang a little.

• 4

  Press the filling into each pastry case.

• 5

  Re-roll the dough and cut out 12, 6cm rounds using an upturned cup. Cut a hole in the center of each round using a piping tip or straw. Place these rounds over the filling and roll the edges of the bottom pastry over to seal.

• 6

  Brush tops with egg wash and bake for 50 minutes, until filling is cooked through and crust is a deep golden brown.

• 7

  Let cool, then refrigerate overnight before serving with a spoonful of piccalilli.

• 8

  Optional

  If you would like to add gelatine to the pies, do so after the pies are cooked, but before they are cool. Soak 2 sheets of gelatin in cold water for 5 minutes. Once softened, squeeze out the liquid and put in a small pot along with 250ml stock. Heat over low, stirring until dissolved. Use a funnel to pour the gelatin into the hole at the top of the pies. Then cool and refrigerate as directed.

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8