How to make Mini Pork Pies

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: shortcrust pastry

Shortcrust is easier to make and less expensive.

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: ground pork

Ground pork is often more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a vegetarian alternative.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Butter provides richness at a lower cost.

In a bowl, mix together pork mince, chopped bacon, pepper, thyme, and garlic granules until well combined.

Prepare a muffin tray by sprinkling flour into it and lining it with strips of baking paper for easy removal.

In a saucepan, heat water and lard together until the lard has melted and combined with the water.

Allow the mixture to cool slightly, then pour it into a well made in the flour and salt mixture and bring it together into a dough.

If the dough hardens, microwave it for about 30 seconds to warm it up for easier use.

Roll out the dough to about half a centimeter thick and cut out circles larger than the muffin tray to line the tray.

Cut out circles for the tops of the pies using a cutter the same size as the top of the cupcake tray and set aside.

Fill the pastry cases with the pre-mixed pork filling.

Egg wash the tops of the pastry cases and attach the lids, sealing them with a fork for a nice finish.

Create a larger hole in the top of each pie to allow steam to escape and for adding gelatin later.

Bake in a preheated oven at gas mark 4 (180°C or 160°C fan) for about 45 minutes to an hour.

Once baked and still warm, loosen the pies from the sides of the tray while they are warm to prevent sticking.

If adding jelly, bloom the gelatin in cold water for five minutes.

In a saucepan over low heat, mix the stock and bloomed gelatin until combined.

Pour the gelatin mixture into the holes in the tops of the pies and allow to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens