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For the pastry

  • 200g lard
  • 750g plain flour
    plus extra for dusting
  • oil
    for greasing
  • 1 egg
    lightly beaten

Nutrition: per serving

  • kcal494
  • fat24g
  • saturates9g
  • carbs51g
  • sugars2g
  • fibre2g
  • protein23g
  • salt1.01g
    low
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Method

  • step 1

    Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.

  • step 2

    To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.

  • step 3

    Roll larger piece out on a floured surface to about 2-3mm thick – work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.

  • step 4

    Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.

  • step 5

    Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (20)

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Overall rating

A star rating of 3.8 out of 5.11 ratings

harmstrong121

These comments go back a long time! They do need time. I added much more seasoning to the meat, and did add the gelatine. The quantities were good - I made 12 minis (muffin tin) and 6 mediums. My biggest problem was crimping the lids to the bases, so had to glue them back on with egg! But otherwise…

annamaria59

I thought these were great. The pastry was lovely but I would add more mustard powder and Worcester sauce to the filling next time. I didn't miss having jelly in there at all as I'm not a lover of it.

nancypendlebury520jqOHU5w

I made these mini pork pies for Christmas 2021 they look amazing, I used a mix of minced pork and pork belly chopped up roughly with frash sage and seasoning of course, very impressed with my effort, I hope that my family will like them, now to make some piccalilli 👍

tonyn20792_deJJN

question

Why is there no jelly in this recipe?

ilona durnin avatar

ilona durnin

A star rating of 1 out of 5.

I made this recipe this morning and I will be throwing it in the garbage. Not at all impressed the taste is awful, Sorry but I'm being honest. Who tests these before posting them on this site? this is the second recipe that I have tried from this site and I don't think that I will return. a…

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