Shane Smith's Pork & Onion Pies

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Chicken thighs are leaner and ground pork is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry adds fiber, while store-bought saves time.

Use a K Mix fitted with the K beater attachment to mix flour and butter together until a fine sandy breadcrumb consistency is reached.

Add a pinch of salt and 1 egg to the flour mixture and mix until the dough is formed.

Wrap the pastry dough and chill until needed.

In a mixing bowl, add minced pork, cooked diced onion, celery, chopped thyme, 1 egg, bread crumbs, fennel seeds, salt, black pepper, and whole grain mustard.

Mix all of the filling ingredients well.

Take the rested pastry from the fridge and roll it out on a lightly floured work surface.

Cut out 8 large discs and 8 smaller discs from the pastry; these will be the base and top of the pies.

Place the 8 small pastry discs onto a lined baking tray and top with the pork pie filling.

Encapsulate the filling with the larger pastry disc on top, pinching the sides to seal.

Egg wash the top of the pies and sprinkle with mixed seeds.

Place the pies into a preheated oven set at 180°C (356°F) and bake for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens