MINI PORK PIES
James Martin's mini pork pies are sure to be a summer picnic favourite
Provided by James Martin
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
PORK PIE
This savory, double-crusted pie is delicious served warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
- Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
- Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
- Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.
MINI PORK PIES
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
MINI PORK PIES WITH PICCALILLI
Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users' favourite Jubilee recipe idea
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h28m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
- Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
- Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.
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MINI PORK PIES - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 6Published Aug 27, 2018Category Pastry
- For the filling, roughly chop the pork and put it into a food-processor. Pulse briefly until it looks like coarse minced meat. Be careful not to over-process or it will become too smooth – you want to have a bit of texture.
- Now make the pastry. Put the flour and salt into a large heatproof bowl. Tip the lard and butter into a small pan and pour in 150ml water. Heat this over a medium heat so the fats can melt, then raise the heat.
- Tip the dough onto a lightly floured surface and knead briefly until smooth. Wrap it in clingfilm and chill for 30–40 minutes. Try not to leave it much longer as this type of pastry can easily harden over time and become difficult to handle.
- Lightly butter 6 small pudding moulds. Preheat your oven to 200°C/180°C fan/400°F/Gas 6. Divide the meat filling into six equal amounts. Cut the dough in half and keep one half wrapped while you shape the other half into a disc and roll out on a well-floured surface, to about 3mm thick.
- Line three of the small pudding moulds with the larger circles, pressing the pastry well against and up the sides, pressing and smoothing it with your fingers (you'll find this pastry quite pliable) so it evenly covers the inside of the moulds, smoothing out any thicker folds that have formed.
- Spoon a portion of the filling into each pastry-lined mould and press it down so that it is well packed in. It should sit slightly below the top of each tin.
- Brush the pastry edges with egg and cover with the pastry lids, pressing them down onto the filling. Press the edges well together to seal, then flute them to decorate.
- Brush the pastry with beaten egg to glaze and make a hole in the middle of each lid with a skewer to create a small vent. Repeat with the remaining half of the pastry and filling so you have six pies.
- Sit the pies on a baking sheet and bake for 40–45 minutes until the pastry is a rich golden brown. Remove them from the oven and let them sit for about 30 minutes.
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